Grilled Peppered Beef Tenderloin with a Morel Mushr

Name: Grilled Peppered Beef Tenderloin with a Morel Mushroom Cabernet Sauce and Whipped Yukon Gold Potatoes
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 4 (10-ounce) tenderloin fillets; 3 tablespoons cracked black pepper; 1 tablespoon kosher salt; Extra-virgin olive oil; 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 peeled Yukon Gold potatoes; 1/4 cup heavy cream; 1 pound unsalted butter; Salt and pepper

Servings: persons

4 (10-ounce) tenderloin fillets
3 tablespoons cracked black pepper
1 tablespoon kosher salt
Extra-virgin olive oil
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 peeled Yukon Gold potatoes
1/4 cup heavy cream
1 pound unsalted butter
Salt and pepper

1
For the beef: Roll the fillet in salt and pepper.
2
Massage meat with olive oil.
3
Grill to desired degree of doneness.
4
For the mushroom sauce: In a skillet with oil, saute mushrooms until tender.
5
Add garlic and allow to brown lightly.
6
Deglaze skillet with cabernet and reduce by 3/4.
7
Add veal stock and reduce by half.
8
Add thyme and finish with butter.
9
Season with salt and pepper.
10
Keep warm until ready to serve.
11
For the potatoes: Place potatoes in a stockpot with lukewarm water to cover, and bring to a boil.
12
Reduce to a simmer and skim the foam off the top.
13
Cook until tender.
14
In a saucepot, heat cream and butter while potatoes are cooking.
15
Drain water from potatoes and put through a sieve, add butter and cream, and season with salt and pepper.
16
Whip vigorously.
17
Serve fillets with mushroom sauce and whipped potatoes.
18
A viewer, who may not be a professional cook, provided this recipe.
19
The FN chefs have not tested this recipe and therefore, we cannot make representation as to the results.

1452

kcal

Calories

123

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: 4 (10-ounce) tenderloin fillets, 3 tablespoons cracked black pepper, 1 tablespoon kosher salt, Extra-virgin olive oil, and more.

Yes, Grilled Peppered Beef Tenderloin with a Morel Mushroom Cabernet Sauce and Whipped Yukon Gold Potatoes 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 Mushroom Cabernet Sauce and Whipped Yukon Gold Potatoes

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions