Slow sautéed Beef Tenderloin with Portobello Sauce
Serves: 4-5
Ingredients
- 2 pounds trimmed center-cut grass-fed beef tenderloin
- 3 tablespoons ghee, or fat of choice
- 2 tablespoons butter
- ½ pound fresh Portobello mushrooms, sliced
- Freshly grounded pepper
- ¼ tablespoon sea salt
- 1 cup red wine
- 1 tablespoon cilantro, finely chopped
- 2 garlic cloves, sliced
Preparation
Step 1
Sprinkle beef tenderloin with salt and pepper
Heat a medium skillet with ghee over medium heat
Place beef tenderloin, cook for 2-3 minutes, turning it over (rolling it slowly into the skillet to be cooking outside)
Repeat this process for about 30-40 minutes
Beef Tenderloin is going to be browned outside and pink inside (medium-rare)
Remove beef from the skillet, reserve
Step 2
Using the same skillet with the remaining fat from the beef tenderloin
Add butter and garlic, stir occasionally, until garlic is golden, 3-4 minutes
Add Portobello, stir occasionally, sauté until the mushrooms are tender, 2-3 minutes
Add cilantro, stir well to mix
Serve with beef tenderloin
Step 3
Cut beef crosswise into slices, transfer to a serve plate and top it with the Portobello sauce
Serve