Enjoy the elegance of tender beef topped with rich mushroom-and-shallot sauce — this is fancy flavor, ready for any night of the week.
1 Chairman’s Reserve® beef tenderloin roast, 2 to 4 inches thick
Salt, to taste
Pepper, to taste
2 tablespoons butter
3/4 cup sliced mushrooms
2 tablespoons chopped shallots
2 tablespoons brandy
1 cup beef broth
1 tablespoon cornstarch
1. Place beef roast (not cut side down) on rack in broiler pan so surface of meat is 5 to 6 inches from heat. Broil tenderloin 30 to 35 minutes for medium-rare to medium doneness, turning once.
2. Meanwhile, heat butter in nonstick skillet over medium heat. Add mushrooms and shallots; cook 2 minutes or until tender, stirring occasionally. Stir in brandy; cook 2 minutes or until almost all liquid is absorbed. Combine beef broth and cornstarch; stir into skillet. Bring to a boil; cook and stir 3 minutes or until thickened and bubbly.
3. Carve tenderloin into 1/2-inch thick slices; season with salt and pepper. Serve with sauce.
Serving suggestions: Steamed green beans, sautéed cherry tomatoes, watercress salad