Beef Tenderloin with CYRUS Mushroom Topping

“Sometimes only the best will do for an anniversary or dinner with close friends. CYRUS and filet are natural together and this recipe showcases the rich flavors of the wine and beef along with the earthiness of the mushrooms. While there is some prep work, it can all be done in advance of the final baking, so the chef can enjoy the evening as well.”

-Pennie Haase, National Marketing Director/ Northeast Regional Sales Manager

1 ½ -2 lbs – beef tenderloin sliced into 4 thick rounds
¼ cup – minced shallot
2 cloves – minced garlic
2 cups – sliced raw mushrooms (button, porcini or mix of any fresh)
½ cup — CYRUS
2 Tbsp. – minced parsley
1 Tbsp. – minced chives
1 tsp. – minced thyme
4 Tbsp. – heavy cream
1 – egg yolk beaten
¾ cup – blue cheese crumbled
½ cup – AVV olive oil
Salt
Pepper

1) Tie each slice of filet with butcher twine into tight round shape and chill.
2) Saute 1 tbs. oil and mushrooms on high heat, browning well about 7 minutes. Reduce heat and add shallots, sauté until soft, add more oil if needed. Add garlic and thyme and heat until fragrant. Deglaze with ½ cup CYRUS, cook until wine is reduced and mixture is dry. Cool and stir in parsley and 1 tbs. chives.
3) Whip the cream to stiff peaks, fold in the beaten egg yolk, cooled mushroom mixture, ¼ tsp salt, pepper, and blue cheese* Cover and chill.
4) Brush the filet rounds with olive oil, season with salt and pepper and sear in very hot skillet until all sides are browned. Remove from pan.
5) Scoop chilled mushroom/cream mixture on top of each filet and sprinkle with salt and pepper. Bake in a pre-heated 425 degree oven for 10-12 minutes** until top is bubbling and golden brown. To finish, sprinkle with chopped chives and serve with side salad and roasted accordion potatoes.

*I use Point Reyes Blue – not as salty as some, so adjust salt based upon the cheese you select.

** Baking time will depend on thickness of filet – check with meat thermometer.

Serve with a bottle of 2012 Cyrus