"A passion for cooking is what I have...Sharing that passion is what I love to do." -Sarah Vasques, The Home Chef


Peppered Beef Tenderloin

Published by: Sarah

  • Dec
  • 24

Before the Food Network came to cable, the Discovery channel had a show on every afternoon called “Great Chefs.”  It’s really all about the sauce rather than the meat. The sauce is wonderful with any cut of beef, chicken or pork. Give it a try & tell me what you think!

For the Sauce  (the sauce can be made ahead & refridgerated or freeze)
2 T Olive Oil
1 Lg Shallot, minced
2 C Marsala Wine
2 Bay Leaves
4 Lg. Cloves Roasted Garlic
1 C Heavy Cream
2 C Veal Stock (canned beef broth can be substituted)
¾ C Morel Mushroom, sliced (Morels can be hard to find. Sub in 8 oz. chopped Cremini’s instead)
1 T Butter
1½ T Fresh Sage, chopped
3 Sun Dried Tomatoes, chopped
3 Good Dashes Balsamic Vinegar

In a sauce pan, heat oil & add shallot. 
Cook until softened. 
Add Marsala, bay leaf & roasted garlic.
Bring to boil & reduce by half. 
In a separate pan, saute morel mushrooms in butter. 
Add chopped fresh sage & sun dried tomatoes to morels. 
Add cream & stock to shallot mixture. 
Boil to reduce by half. 
Remove bay leaves & process until smooth (in a blender or food processor). 
Add processed  sauce to morel mixture and heat through. 
Add balsamic vinegar just before serving to finish.

For the Beef
12 oz. Beef Tenderloin
1 T Dried Rosemary
½ T Cracked White Peppercorns
2 Good Pinches Salt
2 T Olive Oil

Preheat oven to 375°.
Season beef with rosemary, salt and cracked peppercorn. 
Sear all sides in hot oil then bake @ 375 degree’s 15 minutes for rare. 
Remove from oven, tent with foil and let rest during sauce completion. 
Slice into ½” thick slices just before serving.


Leave a comment: