Beef Tenderloin with Goat Cheese-Wild Mushroom Crust, Shallot Infused Balsamic, Black Currant Reduction….
Ok, we’ll admit it, this is not a quick and easy kid friendly meal, but it is a luxury kid friendly meal, and lets face it,
both you and the little tykes deserve it, plus, it makes a great holiday meal that is sure to impress your guests!
What You Will Need:
4 oz Wild Mushrooms (oyster, shiitake or chanterelle) diced
2 Tbsp Canola Oil
4oz Goat Cheese
¼ cup Cream Cheese
1 Clove Garlic, minced
4 Slices of White Bread, Crust Removed, Cut Into Crumbs
4 Beef Tenderloin Medallions
¼ cup Canola Oil
1 Large Shallot, sliced
1/3 cup Balsamic Vinegar
1 cup black currant jelly or jam
What To Do:
- Preheat the oven to 180 degrees Celsius
- Clean mushrooms and pat dry.
- In a pan, heat oil, sauté mushrooms for 2-3 minutes. Cool.
- In a bowl, mix together cheese, garlic, and fresh bread crumbs. Add cooled mushrooms and season with salt and pepper to taste.
- Season beef tenderloin on both sides with salt and pepper. In a hot pan, add canola oil, and then sear tenderloin for 2 minutes per side. Set aside the banking sheet to cool.
- Spread goat cheese mix to coat top of tenderloin pieces. Place in the oven for 6-8 minutes for medium rare or to desired doneness
- Using the original pan, sauté shallot until it begins to caramelize, approximately 3 minutes. Reduce heat and remove pan from stove and carefully deglaze with vinegar. Return to stove and add black currant jelly and reduce sauce by half.
To Serve:
- Let the tenderloin rest after removing it from the oven, slice from one side of the top at a diagonal across through the bottom. Arrange on heated dinner plates and serve with fresh vegetables and potatoes.
