Seared Beef Tenderloin with Mushroom-Madeira Glaze

Delicious does not mean complicated, and this dish is the epitome of this statement. Quickly seared, the tenderloin is rare, juicy, and incredibly tender. As it rests while the Madeira glaze is being made, this elegant, delicious meal can be created in less than 20 minutes. Serve with a deep and bold red wine, with notes of smoke and leather, to pull all the subtle flavors from the meat to the forefront. The earthy and nutty glaze compliments both the wine and tenderloin.

Serves 6

Wine Pairing

Dark and brooding red hues dominate this bold, fruit-forward Cabernet Sauvignon from the steep and rocky slopes of Moon Mountain. Layered aromas express ripe blue and black fruits and abundant spice. The palate is complex and elegant, with waves of dark fruit, polished tannins, and a long, rich finish. A perfect pairing for beef tenderloin, the fruit and spice of this wine will also contribute delicious balance to the mushroom and Madeira glaze.

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Ingredients

• 5 lbs beef tenderloin, trimmed
• 2 tsp flaky sea salt
• 2 Tbsp. ground black pepper
• ½ cup melted butter
• 1 large shallot
• 2 ½ cups brown mushrooms
• 2 Tbsp. olive oil
• ½ tsp sea salt
• ½ cup Madeira
• 1/4 cup beef stock
• 2 Tbsp. All Purpose flour
• 2 sprigs thyme
• 2 bay leaves
• 2 Tbsp. cold butter

Directions

• Preheat the broiler to high. Cover a baking sheet with aluminum foil. Please don't use parchment paper as it will burn and could catch fire. Pat the tenderloin with a paper towel to dry it and place on a prepared baking sheet.
• In a small bowl mix together the flaky sea salt, pepper, and melted butter. Using a basting brush, generously spread the melted butter mixture all over the beef tenderloin, ensuring the salt and pepper are well distributed over the surface of the beef. The butter will absorb into the beef, although if a little puddles on the baking sheet that is ok. Place the tenderloin under the broiler and watch it closely, turning the meat and the pan so it browns evenly, for a total cooking time of 7 - 10 minutes. The meat is done when the internal temperature is 110° F Remove from the oven, and tent with foil. Allow to rest for 10 minutes.
• Dice the shallot and thinly slice the mushrooms. Place the shallot, mushrooms, and olive oil in a large heavy bottomed frying pan, over medium high heat. Sprinkle with sea salt and only stir occasionally, allowing them to brown.
• In a small bowl whisk together the Madeira, beef stock and flour until no lumps remain. When the mushrooms are golden and soft, pour in the Madeira mixture and add the thyme and bay leaves. Bring to a rolling boil, and boil for 2 minutes, stirring constantly allowing the sauce to slightly thicken. Remove from heat, remove the herbs, and quickly stir in the melted butter.
• Carve the tenderloin into thin slices and place on a serving platter. Serve with the Mushroom Madeira glaze on the side.
• Leftover tenderloin will keep in an airtight container for up to 3 days, the mushroom glaze will store in an airtight container for up to one week.