Grilled Peppered Beef Tenderloin with a Morel, Cabe

Name: Grilled Peppered Beef Tenderloin with a Morel, Cabernet, and Toasted Garlic Sauce, served with Whipped Yukon Golds
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 ounces pure olive oil; 16 ounces morel mushrooms; 4 garlic cloves, minced; 6 ounces Cabernet Sauvignon; 6 ounces brown veal stock; 2 tablespoons fresh thyme; 4 tablespoons butter; Salt and pepper; 2 pounds Yukon Gold potatoes, peeled; 1/4 cup heavy cream; 16 ounces unsalted butter; Salt and pepper; 4 (10-ounce) beef tenderloin fillets; 1 tablespoon kosher salt; 3 tablespoons cracked black pepper; Extra-virgin olive oil

Servings: persons

2 ounces pure olive oil
16 ounces morel mushrooms
4 garlic cloves, minced
6 ounces Cabernet Sauvignon
6 ounces brown veal stock
2 tablespoons fresh thyme
4 tablespoons butter
Salt and pepper
2 pounds Yukon Gold potatoes, peeled
1/4 cup heavy cream
16 ounces unsalted butter
Salt and pepper
4 (10-ounce) beef tenderloin fillets
1 tablespoon kosher salt
3 tablespoons cracked black pepper
Extra-virgin olive oil

1
For the mushroom sauce: In a skillet with oil, saute mushrooms until tender.
2
Add garlic and allow to brown lightly.
3
Deglaze the skillet with cabernet sauvignon and reduce by three-fourths.
4
Add veal stock and reduce by half.
5
Add thyme and finish with butter.
6
Season with salt and pepper.
7
Keep warm until ready to serve.
8
For the potatoes: Place potatoes in a stockpot with lukewarm water to cover and bring to a boil.
9
Reduce to a simmer and skim the foam off the top.
10
Cook until tender.
11
In a saucepot, heat cream and butter while potatoes are cooking.
12
Drain water from potatoes and put through a sieve, add butter and cream and season with salt and pepper.
13
Whip vigorously.
14
Preheat the grill to medium high.
15
Roll the fillet in salt and pepper.
16
Massage meat with olive oil.
17
Grill to desired degree of doneness, about 130 degrees F for medium when taken on an instant read thermometer.

1702

kcal

Calories

140

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 16 ingredients. The key ingredients include: 2 ounces pure olive oil, 16 ounces morel mushrooms, 4 garlic cloves, minced, 6 ounces Cabernet Sauvignon, and more.

Yes, Grilled Peppered Beef Tenderloin with a Morel, Cabernet, and Toasted Garlic Sauce, served with Whipped Yukon Golds falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Grilled Peppered Beef Tenderloin with a Morel, Cabernet, and Toasted Garlic Sauce, served with Whipped Yukon Golds

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions