Beef Tenderloin With Mushroom Dill Sauce

Beef Tenderloin with Mushroom Dill Sauce is a delicious and elegant main course that is sure to impress your guests. The dish features juicy and tender beef tenderloin steaks paired with a rich and flavorful mushroom dill sauce. The succulent beef is seared to perfection, creating a caramelized crust, while the creamy sauce made with sautéed mushrooms, shallots, sour cream, and dill adds depth and a burst of freshness to each bite. This elegant main course is perfect for special occasions or when you want to indulge in a gourmet meal that will impress your guests or loved ones.

To serve, place the beef tenderloin steaks on individual plates and spoon the mushroom dill sauce generously over the top. The sauce adds a delightful earthy flavor and creamy texture that complements the tender beef perfectly. This dish pairs well with a side of roasted vegetables or creamy mashed potatoes.

Beef Tenderloin with Mushroom Dill Sauce is a gourmet choice for special occasions or when you want to treat yourself to a restaurant-quality meal at home. Enjoy the combination of tender beef, savory mushrooms, and the refreshing aroma of dill in every bite.

SERVES: 4

INGREDIENTS:

• 3 Tbs. unsalted butter
• 12 oz. assorted fresh mushrooms, cleaned, trimmed, and sliced 1/4 inch thick
• Kosher salt
• 1/2 cup minced shallot (about 1 large)
• 2 Tbs. Cognac
• 3/4 cup lower-salt beef broth
• 1 Tbs. vegetable oil
• 4 6-oz. beef tenderloin steaks (about 1 inch thick), preferably at room temperature
• Freshly ground black pepper
• 3 Tbs. sour cream
• 1 tsp. Dijon mustard
• 1/2 Tbs. minced fresh dill

INSTRUCTIONS:

1. Melt the butter in a 12-inch heavy-duty skillet over medium-high heat. Add the mushrooms, season generously with salt, and cook, stirring occasionally, until golden, about 8 minutes. Reduce the heat to medium, add the shallot, and cook until softened, about 3 minutes more. Remove the skillet from the heat and carefully add the Cognac, stirring to deglaze the pan. Add the broth, bring to a boil over medium heat, reduce the heat to low, and simmer for 3 minutes. Cover the skillet, and set aside.
2. Meanwhile, heat the oil in a 12-inch cast-iron skillet over medium-high heat. Pat the steaks dry and season generously on both sides with salt and pepper. When the pan is very hot, add the steaks. Sear until a dark crust forms, 4 to 5 minutes. Turn the steaks, and cook to desired doneness, about 5 minutes more for medium rare. Remove the skillet from the heat, transfer the steaks to a platter, tent with foil, and let rest for 5 minutes.
3. With a rubber spatula, scrape the mushroom mixture into the cast-iron skillet. Add the sour cream and mustard, stirring until heated through and well mixed. If necessary, return the skillet to the stovetop to heat the sauce. Stir in the dill.
4. Transfer the steaks to plates, spoon the sauce over, and serve.

NUTRITIONAL INFORMATION:

PER SERVING

• 410 CALORIES | 37G PROTEIN | 7G CARB | 24G TOTALFAT | 11G SAT FAT |
  8G MONOFAT | 2.5G POLY FAT | 120MG CHOL | 410MG SODIUM | 1G FIBER

NOTE:

• Topping succulent beef tenderloin steaks with sour-cream-and Cognac-infused mushrooms turns a weeknight meal into a special occasion. Serve with roasted fingerling potatoes and a light, lemony Boston lettuce salad.