Beef Tenderloin With Mushroom Duxelles

A recipe contribution from Scott Brown

Ingredients

• 4   60 gram pieces of beef tenderloin
• 1 Tbsp. Meaux (grainy Dijon mustard)
• 1 Tbsp. Melted butter
• 1 Shallot, finely chopped
• 2 Tbsp. Onion, finely chopped
• ½ cup Wild mushroom, finely chopped
• ½ cup Dry white wine
• 1 Tsp. Chopped parsley
• 2 Tbsp. Bread crumbs
  
  Sauce:
• ½ cup Dry red wine
• 1 bay leaf, 2 pinches of thyme
• ½ cup Beef Broth
• 1 Tsp. Meaux mustard
• 1 Tsp. Butter

Method

1. Heat 1 tsp of oil over high heat and quickly sear the beef tenderloin on each side til brown. Season with salt and pepper.
2. To make the duxelle, add melted butter to the same pan and sauté the shallot and onion til just soft. 
3. Add the mushrooms and continue cooking over medium heat til the mixture is dry. 
4. Add the wine and cook til dry once more. add parsley, season and remove from heat.
5. Brush your beef with the mustard and pat the duxelle on top to make a crust. 
6. Sprinkle lightly with bread crumbs and brown under the broiler for 1-2 minutes.
7. For the sauce, reduce the red wine and herbs over high heat til only 1 tbsp remains.
8. Add the beef broth and bring to a boil, add mustard and whisk in butter at the end.
9. Season to taste and strain. 
10. Serve with the beef.

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