Beef Tenderloin with Black Bavarian Duxelle
Cut: Tenderloin roast
Marinate time: 20 minutes to 2 hours
Total recipe time: 50 to 60 minutes |
|
|
- 1 center-cut beef tenderloin roast (2 to 3 pounds), not tied
- 1/2 pound thick-cut bacon
Marinade:
- 1/4 cup green onion, chopped
- 2 tablespoons minced garlic
- 1/4 cup soy sauce
- 1/4 cup brown sugar
- 1 cup Sprecher Black Bavarian
Duxelle:
- 3 tablespoons olive oil
- 1 pound Portabella mushrooms, cleaned, stemmed and chopped
- 1/2 cup minced shallots
- 2 tablespoons minced garlic
- 1 cup Sprecher Black Bavarian
- Salt and pepper
Directions:
- Combine marinade ingredients in small bowl. Reserve 1/4 cup of marinade to baste with later. Place tenderloin in a gallon size freezer bag, or a shallow pan, and cover with remaining marinade; turn to coat. Marinate in the refrigerator 20 minutes to 2 hours; turn occasionally.
- In a large saute pan heat the olive oil on the grill. When the oil is hot, add the mushrooms and saute for about 6 to 7 minutes. Add the shallots and garlic and continue to saute 4 to 5 minutes. Season with salt and pepper. Add the Sprecher Black Bavarian beer and cook until almost all of the liquid has cooked off. Remove the duxelle from the pan and cool completely.
- Remove tenderloin from marinade; discard used marinade. Make horizontal cut through center of tenderloin, parallel to surface of meat. Cut to, but not through, opposite side. Open meat so it lies flat. Stuff the filet with the duxelle and wrap with bacon. Place tenderloin on grill. Grill over medium heat, covered, 30 to 40 minutes for medium rare to medium doneness, turning occasionally. Baste with reserved marinade while grilling. Carve roast into 1/4-inch thick slices and serve. Makes 8 servings.
|
|