Need a gourmet weeknight meal? Look no further. The sauce makes it! I love mushrooms…and wine.
Garlic Filet of Beef with Mushroom Sauce
- 1 beef shoulder, petite filet (this is confusing, but this is what it says on my packaging, I think it meant to say, tenderloin)
- 6 garlic cloves, minced
- salt and pepper
- 2 tablespoon unsalted butter
- 6 large mushrooms – thick slices
- 1 tablespoon oyster sauce
- 2 teaspoons tamari
- 1 tablespoon sugar
- 1/4 red wine
- 3/4 cup chicken/vegetable stock
- 2 tablespoons cornstarch
- 1/2 teaspoon dried thyme
1. Pat beef with paper towel to ensure that it is dry. Sprinkle salt and pepper on all sides. Rub 2/3 of the minced garlic (the rest is for the sauce) on all sides as well. Place in plastic zip lock bag. If any of the garlic falls off or is still on your cutting board, place it into zip lock bag. Make sure to get as much air out as possible before sealing the bag up. Place in refrigerator for up to 2 days – at least overnight.
Preheat grill on high. Should be between 400 -420 degrees.
2. In a medium-sized pan, melt butter over medium high heat. Once melted, toss in mushrooms. Cook until sides are browned and they have reduced in size – roughly 8 minutes. Meanwhile, combine the rest of the ingredients together in a cup/bowl – from oyster sauce through thyme. Stir to combine. Once mushrooms are done, pour in stock mixture. Stir to combine. Bring to a rapid simmer and turn heat down, bringing it to a light simmer. Cook for 10-12 minutes – stirring occasionally. If it becomes too thick, pour in water, wine or half and half to reach desired consistency.
3. While mushroom sauce is simmering, grill beef – keeping the grill at a high heat. Cook until desired internal temperature is reached. Let rest covered with foil, for at least 5 minutes before cutting and serving. Place sauce on plate and place beef on top.
*Roasted broccoli and grilled potatoes with blue cheese, accompanied our beef.