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Ingredients
US|METRIC
12 SERVINGS
- 2 lb. beef tenderloin fillet
- 2 tsp. olive oil
- 1 egg
- 1 sheet frozen puff pastry (thawed)
- 2 Tbsp. Dijon mustard
- 3/4 cup mushroom (prepared, Duxelle, already prepared - see recipe)
- 1 Tbsp. butter
- 1 Tbsp. olive oil
- 3 Tbsp. shallots (finely minced)
- 8 oz. crimini mushrooms (fresh, sliced thin)
- 1/4 cup cooking sherry
- salt
- pepper
- 1/2 tsp. grated nutmeg (fresh)
- 2 Tbsp. fresh parsley (chopped fine)
- 1 stick unsalted butter (cut into tablespoons)
- 2/3 cup shallots (minced fine)
- 2/3 cup cognac
- 2 cups beef stock
- 2 Tbsp. Dijon mustard
- 1/2 cup heavy whipping cream
- 1 Tbsp. fresh thyme (leaves removed from stem and chopped fine)
- salt
- pepper
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Directions
- Place a large sauté pan on cooktop and heat on medium-high heat. Add butter and oil to heated pan and let butter begin to foam. Add shallots and cook about 1 minute until transparent.
- Add the mushrooms to the pan. Let mushrooms cook until they begin to brown. Keep the heat on medium high and add the sherry to the mushrooms; cook until this liquid has evaporated, about 5 minutes. Season mushrooms with salt and pepper. Add the nutmeg and chopped parsley; taste for seasoning. Remove pan from heat and transfer the mushrooms to a bowl to cool to room temperature. When cool, cover and place in refrigerator.
- Heat olive oil in large skillet over high heat. Sear beef tenderloin filet on all sides. Transfer to platter, cover and chill in refrigerator until completely cooled.
NutritionView More
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200Calories
Sodium
Fat
Carbs
Fiber
Potassium
Calories200Calories from Fat140 |
% DAILY VALUE |
Total Fat15g23% |
Saturated Fat8g40% |
Trans Fat |
Cholesterol55mg18% |
Sodium260mg11% |
Potassium280mg8% |
Protein4g |
Calories from Fat140 |
% DAILY VALUE |
Total Carbohydrate6g2% |
Dietary Fiber1g4% |
Sugars1g |
Vitamin A15% |
Vitamin C6% |
Calcium4% |
Iron6% |
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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