Beef Tenderloin with Chanterelle Sauce

This is an easy to prepare mushroom sauce for any kind of beef. I don't remember where I had taken the recipe from, but I use it when I want to cook in a hurry.

If the mushrooms are small, you can leave them whole. And if you are in a hurry, you can just cook the beef in the pan, and then keep it warm in a 250 degree oven while preparing the sauce instead of cooking it in the oven.

If you prefer a creamy sauce, skip the tomato paste and use 1/2 cup whipping cream. Don't take the mushrooms out of the pan, just add everything and keep on cooking until sauce reduces. You can also add about 1/3 cup brandy to give it a zing.

BEEF TENDERLOIN WITH CHANTERELLE SAUCE

Ingredients:
1 1/2 pounds beef tenderloin fillet
3 large garlic, pressed
2 tsp. crushed rosemary
salt and pepper, as needed
1 tablespoon each butter and olive oil
2 large shallots, minced
5 ounces (about 2,5 cups sliced) chanterelle mushrooms
1 1/2 cups beef broth
1 tablespoon each tomato paste and Dijon mustard
big splash Worcestershire sauce
pinch of cayenne pepper
2 tablespoon cold butter, cut in pieces
1/2 pound baby carrots, steamed (optional)
1/2 pound asparagus tips, steamed (optional)

1/2 pound potatoes, boiled (optional)

Directions:
Rub beef with garlic and rosemary. Salt and pepper meat, if desired.

In a heavy medium skillet heat butter and olive oil to sizzling.

Brown fillet well on all sides over medium high heat.

Remove to oven pan. Roast at 350 F 30 to 40 minutes to preferred doneness (30 minutes for medium rare).

In drippings saute shallots and mushrooms for 5 minutes, stirring. Remove mushrooms; set aside.

Add broth, tomato paste, mustard, Worcestershire sauce, and cayenne to skillet. Reduce sauce by half over medium heat.

Strain sauce. Return to skillet; heat through.

Whisk in a few pieces of cold butter at a time. Adjust seasoning. Return mushrooms to sauce.

Serve sliced fillet surrounded with vegetables and chanterelle sauce.