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Skillet Beef Tenderloin

PREPARATION AND SERVICE 70 mins    2 servings  

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.

  • Mushroom Fricassée

  • 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.
  • Service.
  • Fruve Natural Foods Chef ready Recipes

    Chef's recommendation:
    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.