Whole Beef Tenderloin with Blackberry-Mushroom Sauce

Recipe - Frankston #713

Cook Time30 Minutes

Ingredients

1 (3 to 4 lb) whole beef tenderloin, trimmed

2 Tbs steak seasoning

3 Tbs vegetable oil

1 tablespoon butter

1 cup sliced wild mushrooms

1/2 tsp Italian seasoning

1 cup red wine

1/4 cup cream

1 cup blackberries

2 teaspoons sugar

Salt and pepper

Fresh sage, for serving

Directions

Preheat oven to 400 degrees. Heat a large skillet over high heat. Rub the meat with steak seasoning. When pan is hot, add the oil and the meat. Sear on all sides until browned and place in the oven. Cook to medium rare/medium for 20 to 30 minutes. (Around 140 degrees internal temperature with an instant read meat thermometer.)
To make the sauce, in a sauté pan melt butter. Add mushrooms and seasoning and sauté until browned. Add wine and reduce slightly. Add cream, berries and sugar. Bring to a boil and remove from heat.
Remove meat from the oven and transfer to a serving platter. Let rest for 10 minutes before slicing. Add sauce and garnish with fresh sage leaves.

0 minutes

Prep Time

30 minutes

Cook Time

Servings

Shop Ingredients

Makes 0 servings

1 (3 to 4 lb) whole beef tenderloin, trimmed

Not Available

2 Tbs steak seasoning

Not Available

3 Tbs vegetable oil

Not Available

1 tablespoon butter

Brookshire's Salted Butter, 4 Quarters - 4 Each

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$5.49 was $5.99$1.37 each

1 cup sliced wild mushrooms

Not Available

1/2 tsp Italian seasoning

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1 cup red wine

19 Crimes 19 Crimes, Red Wine - 750 Millilitre

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$12.99 was $15.99$0.02/ml

1/4 cup cream

Brookshire's Whipping Cream, Heavy - 1 Quart

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$6.49$6.49/qt

1 cup blackberries

Not Available

2 teaspoons sugar

Brookshire's Extra Fine Granulated Sugar - 2 Pound

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$2.19$1.10/lb

Salt and pepper

Not Available

Fresh sage, for serving

Not Available

Directions

Preheat oven to 400 degrees. Heat a large skillet over high heat. Rub the meat with steak seasoning. When pan is hot, add the oil and the meat. Sear on all sides until browned and place in the oven. Cook to medium rare/medium for 20 to 30 minutes. (Around 140 degrees internal temperature with an instant read meat thermometer.)
To make the sauce, in a sauté pan melt butter. Add mushrooms and seasoning and sauté until browned. Add wine and reduce slightly. Add cream, berries and sugar. Bring to a boil and remove from heat.
Remove meat from the oven and transfer to a serving platter. Let rest for 10 minutes before slicing. Add sauce and garnish with fresh sage leaves.