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Tenderloin with Mushrooms (added 12/03)
Herb and Mustard New York
(added 1/04)
Ecological Consulting
Tenderloin with Mushrooms
3/4 lb. firm, fresh mushrooms
3 Tb butter
2 ts flour
¼ ts coarse-ground white pepper
1 c heavy cream, heated
6 tenderloins, thawed
6 slices whole wheat French bread
6 Tb butter
1/2 c merlot or burgundy
Slice mushrooms and sauté in 3 Tb butter. Add flour and a bit of pepper to taste and gently stir until flour just barely starts to brown. Stir in warm cream and simmer until starts to thicken. Keep warm while you sauté the steaks in a separate skillet in hot butter 3 minutes per side for medium rare. Toast bread slices. Top with filets and mushroom sauce. Stir wine into pan juices, boil for a minute or two and then pour over steaks. Serve immediately
Herb and Mustard New York
The seasonings are fairly mild, and do not overpower the delicate
flavor of the steak. Try to use the fresh basil if possible, which
provides a much brighter and richer tone. This recipe can be used
for grilled or broiled steaks. Tenderloins as well as T-bones and
porterhouse steak can also be used.
2 steaks
1/4 c Dijon mustard
1 large garlic cloved, finely minced or pressed through a garlic press
1 green onion, finely minced
1 Tb fresh basil (can substitute 1 ts dried)
Pat steaks dry with a paper towel. Combine and spread on both
sides of the steak before broiling or grilling.
Steak Diane
You can substitute ribeyes in this recipe.
2 New Yorks or tenderloins
3 Tb minced shallot
2 Tb fresh parsley, well minced
3 Tb dry sherry
1 Tb cognac
2 ts steak sauce
1 ts Worcestershire sauce
1 ts Dijon mustard
1 Tb minced chives
Combine