Recipe Beef tenderloin with Mustard Caper Sauce

[SilverSage]

Olive oil
1/2 pound sliced beef tenderloin
1/2 pound thickly sliced mushrooms
1 minced shallots
1/4 cup red wine
2 Tlb Dijon mustard
2 sprigs fresh thyme
1/2 cup Sauce Espagnole (aka brown sauce from Julia Child MTAOFC)
2 Tlb capers

Heat oil in skillet
Quickly sear tenderloin slices on both sides. Remove from pan
Saute mushrooms until golden. Remove from pan.
Add a touch of oil if the pan is dry. Add shallots and stir until soft.
Add thyme sprigs
Deglaze pan with red wine and reduce to half.
Stir in mustard and sauce espagnole and capers.
Add back beef and mushrooms to sauce, and toss until rewarmed. Be careful not to cook the pink out of the beef.

Serve over potatoes, rice, or noodles. Garnish with something green (parsley)

 

[JAS_OH1]

Olive oil
1/2 pound sliced beef tenderloin
1/2 pound thickly sliced mushrooms
1 minced shallots
1/4 cup red wine
2 Tlb Dijon mustard
2 sprigs fresh thyme
1/2 cup Sauce Espagnole (aka brown sauce from Julia Child MTAOFC)
2 Tlb capers

Heat oil in skillet
Quickly sear tenderloin slices on both sides. Remove from pan
Saute mushrooms until golden. Remove from pan.
Add a touch of oil if the pan is dry. Add shallots and stir until soft.
Add thyme sprigs
Deglaze pan with red wine and reduce to half.
Stir in mustard and sauce espagnole and capers.
Add back beef and mushrooms to sauce, and toss until rewarded. Be careful not to cook the pink out of the beef.

Serve over potatoes, rice, or noodles. Garnish with something green (parsley)

View attachment 122796

View attachment 122797

Looks delicious. What is MTAOFC?

 

[SilverSage]

Sorry. Mastering The Art Of French Cooking.
The Julia Child cooking Bible.

I make the sauce about twice a year and freeze it in small containers. It makes a quick easy base for a Bordelaise, or many other sauces.

 

[JAS_OH1]

Sorry. Mastering The Art Of French Cooking.
The Julia Child cooking Bible.

I make the sauce about twice a year and freeze it in small containers. It makes a quick easy base for a Bordelaise, or many other sauces.

Ah yes. I don't own any cookbooks but I imagine that's quite the iconic one. I liked watching her on TV when I was a kid.

Thanks for the sauce tip!