How To Cook Beef Tenderloin at home! Looking for a special recipe to make over the holidays? Well, this is it! Wrapped in bacon and served with mushrooms and with a Pinot Noir sauce! This is so incredible!
Disclosure: This post is sponsored by Metcalfe’s.
I can hardly believe it but the holiday season is almost upon us! We are spending Thanksgiving here in PA for the first time and my family will be coming to visit. My family and I have lived in different states pretty much ever since I graduated college. It’s funny because I was the one from my friends who we all thought would never leave Dallas, Texas.
Spending the holidays season with my family is so important. And because we all only get together a few times a year, it makes it even more special. My family and I love meat especially steaks so I’m sharing this delicious and special Beef Tenderloin, or filet mignon, recipe with you all today!
AT THE GROCERY STORE
When purchasing and selecting different cuts of steak or beef, I always ask questions to the butcher, or person behind the meat counter. Metcalfe’s is my trusted source for all things meat and beef.
Whenever I have questions, I know I can get a knowledgeable answer from one of their butchers. In addition to offering the widest selection of premium, fresh cut beef, and organic and natural poultry, Metcalfe’s supports local farmers as well. Learn more about their local farms and consider choosing high quality, humanely and sustainably-raised meat for your table.
METCALFE’S
Metcalfe’s is a fourth-generation, family owned and operated neighborhood market overflowing with good things to eat. Their markets are known for an abundance of local and premium quality foods. In fact, many of their ingredients are sourced from local farms and artisans at the peak of their season. Metcalfe’s Market is home to fresh baked breads & pastries from 25 local bakeries, more than 500 varieties of artisan cheeses, Boar’s Head deli meats, and the largest variety of local & organic produce in the area! There are three locations: two in Madison, one at Hilldale and the other at West Towne and one in Wauwatosa.
Food Miles
Another feature that I love about Metcalfe’s is their Food Miles program. Any local food is assigned food miles which shows the number of miles the food has traveled from the origin of the food to Metcalfe’s.
Watch the video above to see what we pick out!
MORE ABOUT PIEDMONTESE
- The Piedmontese breed originated in the Piedmont region of northwest Italy, where it was first discovered over 100 years ago. Prized for its noticeably heavy musculature, the Piedmontese breed’s unique genetic composition means that these cattle naturally develop a significantly greater muscle mass compared to conventional cattle.
- At the same time, muscle fibers remain tender without the need for excess marbling. The result is consistently superior beef that is both lean and tender.
- Certified Piedmontese beef has fewer calories, less fat, and higher protein per ounce than beef from other breeds
- Certified Piedmontese cattle are never given antibiotics or steroids.
- This rare breed is raised through a ranch-to-fork approach that ensures traceability, environmental sustainability, humane animal handling, and responsible resource management
- Piedmontese, is a Metcalfe’s exclusive in Wisconsin, but it’s available nationwide. Look for Piedmontese promotions in Metcalfe’s locations in Wisconsin in November!
How To Cook Beef Tenderloin
For the holidays, I’m all about cooking something special. This Beef Tenderloin recipe takes some time but it’s well worth it! Watch the video above to see how I cook this and don’t skip making the demi-glace! It’s amazing!
Wishing everyone a very happy holiday season!
Beef Tenderloin with Pinot Noir Sauce
Equipment
- Cast iron skillet
- Tooth picks or butcher’s twine
- Digital meat thermometer
Ingredients
For the demi-glace:
- 1 cup beef stock
- 1 cup mushroom broth
- 1/4 cup sherry wine
- 1 package Mixed wild dry mushroom medley such as porcini, shiitake, black and oyster mushrooms; soaked in water to hydrate according to package instructions and chopped
For the Beef Tenderloins:
- 4 (6 oz) beef tenderloin filets or filet mignons
- kosher salt
- black pepper freshly cracked
- 4 strips bacon
- 2 tbsp vegetable oil
- 2 tbsp extra virgin olive oil
- 1 pound Cremini mushrooms sliced
- 1 tbsp fresh garlic minced
- 1 spring fresh rosemary finely chopped + more sprigs
- 1 1/2 cups Pinot Noir
- 3 tbsp Prepared demi-glace from above + more if needed
- 2 tbsp unsalted butter
Instructions
For the demi-glace:
- Combine the beef stock, mushroom stock and sherry in a small to medium sized pot over medium high heat. Bring up to a boil and then add the hydrated, chopped mushroom medley mix. After about 30 seconds, reduce the heat to medium-low and let simmer until the sauce has thickened and is reduced to half, for at least an hour or so.
For the steaks:
- While the sauce is simmering, preheat your oven to 400 degrees F.
- Pat your steaks dry with a paper towel and season both sides of each filet mignon generously with salt and pepper. Wrap a piece of bacon around the sides of each steak and secure with toothpicks or butcher's twine.
- Using a heavy, ovenproof skillet, heat the vegetable oil over medium-high heat, for about 2 minutes. Place the steaks in the hot pan and cook until well seared on one side, for about 3 minutes. Turn the steaks over to sear the other side and immediately transfer the skillet to the oven to finish cooking for about 7 to 8 minutes or until your steaks have reached the desired internal temperature*.
- While the filets are in the oven, using a large non-stick skillet, heat the olive oil over medium-high heat. After a minute to two, add the sliced mushrooms, garlic and rosemary and cook until the mushrooms are soft, for about 5 to 6 minutes. Set aside.
- After your steaks have reached the desired internal temperature, remove from the oven. Take the steaks out of the skillet, move to a plate and cover well in order to keep warm.
- Return the skillet to the stove over medium-high heat. Deglaze with the Pinot Noir wine, scraping up all the browned bits. Mix in a few tablespoons of the beef demi-glace, stirring to combine. Add the steaks and mushrooms to the pan and coat in the pan sauce. Finish with a tablespoon of butter on top of the steaks (if desired). To plate: serve the steaks on a bed of the mushrooms and pour a little of the pinot noir sauce over the steaks. Serve immediately.
Video
Notes
