Beef Tenderloin with Whiskey Mushrooms and Demi-glace
Susan Selasky for the Free Press Test Kitchen
Amount Per Serving
Calories from Fat 290
% Daily Value *
Total Fat 33g
Saturated Fat 12g
Trans Fat 1g
Polyunsaturated Fat 5g
Monounsaturated Fat 14g
Total Carbohydrates 25g
Dietary Fiber 4g
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
- 2 beef tenderloin fillets (5 to 6 ounces each)
- Medium coarse salt and freshly ground black pepper to taste
- 1 tablespoon canola oil (use more if you’re making 4 or more fillets), divided
- 1 tablespoon butter
- 8 ounces small cremini mushrooms, wiped clean and quartered
- 1⁄4 cup whiskey (preferably Maple Bourbon whiskey)
- 1 package beef demi-glace (such as Meijer Gold brand)
- 1⁄4 cup water or red wine
- 1⁄3 cup reduced-sodium beef broth mixed with 1 teaspoon cornstarch
- Preheat the oven to 375 degrees.
- Remove the beef from the refrigerator at least 30 minutes before cooking. Pat the fillets dry with paper towel. Season both sides with salt and pepper.
- In a large skillet, heat about half of the canola oil. When hot, add the beef fillets (don’t crowd them) and sear on both sides, about 2 to 3minutes or until well-browned.
- Transfer them to a sided baking sheet and place in the oven to finish the cooking, about 12-15 minutes for medium rare, depending on the thickness.
- Remove from the oven and transfer the fillets to a platter and keep warm.
- Meanwhile, in the same skillet you seared the beef, heat the remaining canola oil and butter. Add the mushrooms and sauté until they release their juices and brown, about 5 to 6 minutes. Continue cooking until most of the liquid has evaporated.
- Add the whiskey and cook, while stirring, until most of the liquid has absorbed again.
- To make the sauce, follow the demi-glace package directions and add water or red wine and the beef broth. Bring to just a boil and reduce heat to a simmer until it reaches a sauce consistency. If the sauce is too thick, thin it with water. If desired, pour any juices on the baking sheet from the beef into the sauce. Serve fillets with the sauce.
- Be sure to dry-age the beef fillets for a few days in the refrigerator or, at a minimum, overnight. Drying the beef helps the exterior to crisp. Be sure to put the meat on a rimmed dish or platter and don’t cover it.
- If you don’t have the time do this, at least pat the beef fillets dry with a paper towel. If you don’t pat the meat dry, it will not brown properly. The moisture will seep out, steaming the meat rather than allowing it to brown and the fillet will turn a grayish color.
- Before you’re ready to cook the fillets, take them out of the refrigerator and let them warm at room temperature for at least 30 minutes prior to cooking.