Skillet Beef Tenderloin
PREPARATION AND SERVICE
Beef Tenderloin Marinade
Inside bowl, place tenderloins, thyme, garlic, black pepper, mustard and olive oil.
Mix by hand, rubbing the tenderloins. Make certain all sides of meat are covered with the marinade.
Seal the bowl with non-permeable cover. Place in refrigerator to rest for 1 full day.
Mashed potatoes with Chef Ready® Semi Dried Tomato
Peel potatoes, cut into quarters, wash with cold water.
Pour cold water inside soup pan, add potatoes, turn on the heat to medium-low. Add salt.
Cook for 45-50 minutes until potatoes are nicely cooked.
Place potatoes inside food processor bowl. Add Chef Ready® Semi Dried Tomato, heavy cream, butter, salt, black pepper. Turn on blender to make mashed potatoes.
Keep mashed potatoes warm for service.
Slice the oyster mushrooms
Take frying pan, add olive oil. Turn heat to high. When oil is hot enough to fry, add mushrooms.
Sauté mushrooms for 8-10 minutes.
Add thinly sliced garlic into the frying pan, sauté for an additional 3-5 minutes. Add finely sliced parsley and thyme, salt and pepper.
Keep fricassée warm for service.
Bringing All Together
Take the marinated beef tenderloin, let rest at room temperature for 30 minutes.
Heat cast iron skillet to hot.
Sear all sides of tenderloin. Continue cooking for 5-6 minutes for medium rare or until your desired meat color.
Remove the meat from skillet, let it rest for 5 mins, then slice into pieces with desired thickness.
On service plate, place the mushroom fricassée, mashed potatoes, and beef tenderloin.
Cook beef tenderloin medium rare, serve with a side of teriyaki sauce, garnished with
Chef Ready® Dried Lemon Chips and Chef Ready® Dried Orange Chips.