Pan Roasted Beef Tenderloin Fillet with Red Wine Mushroom Sauce

Pan Roasted Beef Tenderloin Fillet with Red Wine Mushroom Sauce and Boursin Mashed Potatoes! A simple but utterly indulgent romantic meal to share with someone special on Valentines Day or any celebration throughout the year.

Chef Mark McCrowe is back with a fantastic dinner for two just in time for Valentines Day.

This simple but utterly indulgent meal is sure to impress the one you love on Valentines, Birthdays, Anniversaries or any occasion that calls for that little bit more of a celebratory splurge. Enjoy!

Over to you, Chef Mark:

Pan Roasted Beef Tenderloin Fillet with Red Wine Mushroom Sauce by Chef Mark McCrowe. Follow him on Instagram.

Here is the perfect dish to cook for your Sweetheart this Valentine's Day.

Luscious pan roasted beef tenderloin fillet creates the perfect crust or “fond” in the pan to build a beautiful pan sauce that will rival your favourite restaurant. Its all about impressing, and this dish does just that with flavour and presentation.

Follow these key steps and show that special someone how much they mean to you. 

Chef Marks hot tips for the perfect steak at home:

1. Secretly pull the battery out of your smoke detector until meal is done. 
2. Buy a thick steak so it doesn’t overcook before it gets colour
3. Let your steak sit out and come to room temperature before cooking. 
4. Season heavily with good salt and freshly ground black pepper
5. Sear on high heat in oil and allow the steak to build a crust
6. Add extra flavour with fresh herbs like rosemary and thyme or garlic cloves 
7. Towards the end off cooking, brush or baste with butter to and richness to the meat
8. Utilize the juices and brown bits in the pan by deglazing and building your sauce
9. Allow the steak at least 10 minutes to rest before cutting into it. Allowing the steak to relax and retain its juices
10. Don’t forget to put the battery back in your smoke detector!

Need more Valentines Day inspiration?

Be sure to check out this mix and match collection of recipes to create the perfect dinner for two for you and your Sweetheart.

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You'll find hundreds of other great ideas in our Beef Recipes Category and even more in our BBQ & Grilling Category. 

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Pan Roasted Beef Tenderloin Fillet with Red Wine Mushroom Sauce

Yield: 2 servings

Prep Time: 20 minutes

Cook Time: 10 minutes

Additional Time: 5 minutes

Total Time: 5 minutes

Pan Roasted Beef Tenderloin Fillet with Red Wine Mushroom Sauce and Boursin Mashed Potatoes! A simple but utterly indulgent romantic meal to share with someone special on Valentines Day or any celebration throughout the year.

4.7 Stars (3 Reviews)

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Ingredients

For the beef

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• 2 - 6 oz beef tenderloin steaks, trimmed & tied
• 2 sprigs fresh thyme
• 3 garlic cloves
• 2 tablespoon olive oil
• Salt and freshly cracked pepper 

For the sauce

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• 1 shallot, finely diced
• 2 cups mushrooms, sliced
• 2 tablespoon butter
• Salt and freshly cracked pepper
• 1 cup red wine
• 2 cups beef broth

For the green beans

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• 12 green beans
• 2 rashers smoked bacon
• 1 tablespoon olive oil
• Salt and freshly cracked pepper

For the mash

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• 6 russet potatoes
• 4 tablespoon butter
• ¼ c heavy whipping cream
• 1 pack Boursin cheese
• Salt and freshly cracked pepper

Instructions

For the mash

• Peel the potatoes and bring to a simmer in salted water in a heavy bottom sauce pan.
• Cook until fork tender, drain well and mash with remaining ingredients. 

For the green beans

• Preheat oven to 400°F
• Divide green beans in two.
• Wrap in bacon, drizzle with olive oil, seasoned with salt and pepper, and bake on a parchment lined tray until bacon is golden brown.

For the beef tenderloin

• Season generously on both sides with salt and pepper.
• Preheat a heavy bottom sauté pan to medium high.
• Add olive oil until it begins to smoke.
• Add steaks to pan and allow to sear for a few minutes to develop a crust before flipping add fresh thyme and garlic cloves to the pan to add flavour.
• Once steaks have developed a brown crust, transfer to a pie pan and finish in the oven with the thyme and garlic and cooked to desired temperature.
• This is all depending on the thickness of your steak and the temperature of your oven. My 6 ounce tenderloin steaks took about 3 to 4 minutes of cooking in the oven.
• Remove and let rest for another five minutes. Cut away butcher twine before serving.

For the sauce

• In the pan that you seared your steaks on medium high heat, add a tablespoon of butter and sauté the shallots and mushrooms until golden brown.
• Deglaze with the red wine and scrape the bottom of the pan to release any brown bits.
• Add the beef broth and simmer the sauce for about 10 minutes until it’s all reduced and and slightly thickened.
• Turn the heat off and whisk in the remaining tablespoon of butter to help thicken the sauce further and go to the plate.

Notes

Chef Marks hot tips for the perfect steak at home:

1. Secretly pull the battery out of your smoke detector until meal is done. 
2. Buy a thick steak so it doesn’t overcook before it gets colour
3. Let your steak sit out and come to room temperature before cooking. 
4. Season heavily with good salt and freshly ground black pepper
5. Sear on high heat in oil and allow the steak to build a crust
6. Add extra flavour with fresh herbs like rosemary and thyme or garlic cloves 
7. Towards the end off cooking, brush or baste with butter to and richness to the meat
8. Utilize the juices and brown bits in the pan by deglazing and building your sauce
9. Allow the steak at least 10 minutes to rest before cutting into it. Allowing the steak to relax and retain its juices
10. Don’t forget to put the battery back in your smoke detector!

Nutrition Information

Yield

2

Serving Size

1
Amount Per Serving Calories 2249Total Fat 163gSaturated Fat 75gTrans Fat 4gUnsaturated Fat 68gCholesterol 440mgSodium 2145mgCarbohydrates 106gFiber 14gSugar 22gProtein 77g

The nutritional information provided is automatically calculated by third party software and is meant as a guideline only. Exact accuracy is not guaranteed. For recipes where all ingredients may not be used entirely, such as those with coatings on meats, or with sauces or dressings for example, calorie & nutritional values per serving will likely be somewhat lower than indicated.

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