Beef Tenderloin with Brandided Mushroom Sauce Recipe

Beef Tenderloin with Brandided Mushroom Sauce Recipe by: Paula Deen
Ingredients: Makes 12 serving
1 (2 ½ to 3 pound) trimmed beef tenderloin
1 ½ teaspoons salt, divided
1 teaspoon ground black pepper
2 (8 ounce) packages liced baby portobello mushrooms
1 cup finely chopped onion
5 cloves garlic, minced
¾ cup brandy
1 cup chicken broth
¼ cup butter
2 tablespoons heavy whipping cream
1 tablespoon fresh thyme

Procedures:

• Preheat oven to 400 degree. Line a rimmed baking sheet with aluminum foil.
• Spray a large skillet with nonstick cooking spray, and heat over medium high heat. Sprinkle beef with ¾ teaspoon salt and pepper. Add beef, and brown on all sides, about 7 minutes. Transfer beef to prepared baking sheet.
• Bake for 20 to 25 minutesor until or until a meat thermometer inseted into thickest portion registers 140 degree or to desired degree of doneness. Let beef stand for 10 minutes before slicing.
• Meanwhile, add mushrooms, onion, and garlic to hot drippings in pan. Cook over medium heat, stirring occasionally, for 15 minutes or until mushrooms hae released their liquid. Remove pan from heat, and stir in brandy.
• Return pan to heat, and increase heat to medium high; cook for 7 minutes or until brandy has nearly evaporated. Stir in broth, and cook for 8 minutes or until reduced by two thirds. Remove from heat, and add butter, stirring until butter melts. Stir in cream, thyme, and remaining ¾ teaspoon salt. Serve sauce with beef. Ends