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Recipe and images by Tieghan of Half Baked Harvest
1. Preheat the oven to 250 degrees C.
2. Rub the beef with mustard and season generously with peppercorns and salt.
3. Heat a large skillet over medium high heat and add the olive oil. When the oil shimmers, add the mushrooms in a large skillet and season with salt, and pepper. Cook 5 minutes or until just tender. Remove from the heat and place the beef over the mushrooms. Add the butter to the top of the beef.
4. Transfer to the oven and roast until the beef registers 48 to 52 degrees C for medium-rare/rare, about 35-45 minutes, depending on the size of your roast. It's best to use a meat thermometer.
5. Remove the beef and mushroom from the skillet to a serving plate and cover will foil. Let rest 10 minutes before slicing.
6. Meanwhile, make the cream sauce. Place the same skillet used to roast the beef over high heat. Add the wine and scrape up any browned bits off the pan. Simmer 2-3 minutes or until the wine has reduce by 1/3. Add the butter and thyme and continue cooking another 2 minutes until the butter has melted into the sauce. Slowly pour in the cream and bring the sauce to a boil.
7. Reduce the heat to low and simmer 5 minutes or until the sauce has thickened slightly.
8. Remove from the heat and stir in the parmesan. Season the sauce with salt and pepper.
9. Slice the beef and serve with the warm cream sauce and roasted mushrooms.
0.5kg whole beef tenderloin
2 tablespoons dijon mustard
1/4 cup peppercorns crushed, or fresh balck pepper
450 g mushrooms halved
1 tablespoon olive oil
2 tablespoons butter
White Wine Cream Sauce:
1/2 cup white wine can also use chicken broth
2 tablespoons butter
2 teaspoons chopped fresh thyme
2 cups heavy cream or whole milk
1/3 cup grated parmesan
Salt and pepper
Time: 35 Minutes
Gently heat the red wine on the stove top to a mild simmer and reduce to roughly ¼ cup.
Grind the salt gently in a pestle and mortar to reach a medium coarse consistency.
Place salt in a medium bowl.
Remove the wine from the stove and add 3-4 tablespoons of wine, one tablespoon at a time, to the salt, stirring after each addition. Make sure the salt does not get too wet.
Spread the salt evenly on a baking sheet or serving plate and allow to dry at room temperature for at least two hours.
Gently mix salt with a fork and store in an airtight container until needed.
Tip: If you have added too much wine to the salt, just keep adding salt until the liquid has been absorbed.
Makes: 1½ cups
Prep Time: 40min
Dry Time: 120mins
Total Time: 1hr 20mins
1 cup red wine
1½ cups coarse salt