- 2 lb beef tenderloin
- sea salt and cracked pepper
- 1 tbsp olive oil
- 3 tbsp butter
- 4 oz. fresh porcini mushrooms
- 1 shallot, minced
- 4 oz. madeira
- 1 garlic clove, minced
- 4 oz. beef or chicken stock
- 2 oz. heavy cream
- 1 tbsp sherry vinegar
- 2 tbsp parsley, minced
- Preheat the oven to 350 F.
- Season the tenderloin with salt and pepper.
- Place a large oven-proof skillet on high heat and add the oil. Drop in 1 tbsp of butter. Let foam.
- Sear all sides of the tenderloin.
- Transfer the pan to the oven and cook about 25 minutes.
- In a small skillet heat 1 tbsp of butter. Add the mushrooms and cook until tender. Add the shallot and cook 2 minutes longer.
- Stir in 2 oz of the madeira. Add the garlic and cook until the wine is reduced by half. Set aside.
- Remove the beef from the oven and set aside.
- Return the pan to the stove top over medium heat and stir in remaining 2 oz. of madeira. Scrape at the bottom of the pan to deglaze. Add the cooked mushroom misture and the stock. Bring to a boil. Reduce the liquid by half.
- Stir in the cream and cook until slightly thickened. Whisk in remaining tablespoon of butter and the sherry.
- Season with salt and pepper.
- Cut the beef in slices and serve with the sauce, sprinkled with parsley.