Beef Filet with Red Wine Mushroom Sauce

Today’s recipe is a quickie as I gear up for the St. Paddy’s Day madness. ‘Nuff said.

RECIPE:

Serves 4

2 lbs Organic/grass fed beef fillet

2 tbsp olive oil

drizzle grape seed or olive oil (for searing beef)

12 oz baby bella mushrooms

2 lg shallots – thinly sliced

2 tbsp fresh tarragon

1/2 cup red wine (whatever you’re drinking will work)

2 cups organic beef broth

S&P

DIRECTIONS:

Preheat oven to 420°F

Preheat saute pan for 1 minute on medium heat. Add 2 tbsp olive oil and saute mushrooms & shallots for 4 mins to soften. Add red wine and reduce heat to simmer. Reduce wine by half (2 minutes) and add broth and tarragon. Simmer for 10 minutes. Taste and season with S&P.

Preheat another skillet on high for 1 minute. Season fillet on all sides with S&P. Add drizzle grape seed (excellent for cooking on high temps) or olive oil in hot pan and sear fillet on all sides until browned, 2 minutes each side approx.

Once fillet is seared remove to a foiled oven tray. Pop in oven for 8-10 minutes for medium rare.

Let rest for 10 minutes when cooked to let the juices redistribute back into the meat.

Spoon sauce over sliced steak and Bob’s your uncle!

All recipes are made with the finest quality farmers market whole foods, natural and non-processed ingredients as much as possible.

Note: There is a print link embedded within this post, please visit this post to print it.