How To Cook Perfect Beef Tenderloin | Christine Cushing 

I show you how to master the highly prized roasted beef tenderloin or filet mignon and get rave reviews or what I call 10/10. First I show you why you should be cooking fillet mignon whole and then slicing it. And in 15 minutes how to make a quick red wine reduction that will taste like you ordered it in a restaurant. FULL RECIPE BELOW.
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RECIPE: BEEF TENDERLOIN - FILET MIGNON
450 gm about 1 lb centre cut beef tenderloin
salt and pepper to taste
olive oil to brush
1 Tbsp. Dijon mustard (15 ml)
freshly chopped rosemary and thyme
4 thinly sliced king oyster mushrooms ( for crispy chips)
2 tsp. extra virgin olive oil (10 ml)
salt and pepper to taste
chopped thyme
Red Wine reduction :
1 small shallot, finely sliced
1 cup dry red wine (250 ml)
splash sherry or port, optional
3/4 cup rich veal or beef stock ( 175 ml)
chopped thyme
bay leaf
salt and pepper
1 tsp. butter, optional for extra sheen ( 5 ml)
Preheat oven to 350 D.
Brush beef with oil and season with salt and pepper. Sear in a hot dry cast iron skillet for about 2 minutes per side, rolling to get even brown crust. Remove pan from heat.
Brush warm beef with mustard and roll in chopped rosemary and thyme. Transfer to a baking sheet and insert thermometer probe - setting to 117 D F. Bake at 350 for 10-12 minutes or until internal temperature is 117 D for medium rare. Rest for 15 minutes.
Meanwhile, return skillet to heat on medium and add the chopped shallot. Deglaze with red wine and sherry and chopped thyme and simmer until reduced by 2/3's. Adjust seasoning and strain. Swirl in a little cold butter for a richer sauce. Remove immediately from heat .
Slice beef into medallions and drizzle with sauce. Serve with mashed potatoes, boiled peas and mushroom chips, if desired.
Serves 2
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#BeefTenderloin #FiletMignon