A Sophisticated Dinner Party Dish: Beef Tenderloin with Fig and Mushroom Reduction

Impress your guests with a sophisticated and delectable dish, our Beef Tenderloin with Fig and Mushroom Reduction.

This elegant entrée features perfectly cooked beef tenderloin, complemented by a rich and flavorful reduction made with figs and mushrooms.

Perfect for a dinner party that promises a memorable dining experience.

Here's how you can create this elegant and memorable dish at home:

Ingredients

For the Beef Tenderloin:

• 1.5 lbs beef tenderloin, trimmed
• 2 tablespoons olive oil
• Salt and pepper to taste
• Fresh herbs for garnish (such as thyme or rosemary)

For the Fig and Mushroom Reduction:

• 1 cup dried figs, chopped
• 2 cups mixed mushrooms (such as cremini and shiitake), sliced
• 1 small onion, finely chopped
• 3 cloves garlic, minced
• 1/2 cup red wine
• 1 cup beef broth
• 2 tablespoons balsamic vinegar
• 2 tablespoons butter
• Salt and pepper to taste
• Fresh thyme leaves

Instructions

1. Prepare the Beef Tenderloin:

Preheat your oven to 400°F (200°C). Season the beef tenderloin with salt and pepper.

• In a large ovenproof skillet, heat olive oil over medium-high heat. Sear the beef tenderloin on all sides until browned, about 2-3 minutes per side.
• Transfer the skillet to the preheated oven and roast the tenderloin for 15-20 minutes, or until the internal temperature reaches 135°F (57°C) for medium-rare.
• Remove the tenderloin from the oven, cover with foil, and let it rest for 10 minutes before slicing.

2. Prepare the Fig and Mushroom Reduction:

In a large skillet, melt the butter over medium heat. Add the chopped onion and garlic, and sauté until the onion is translucent.

• Add the sliced mushrooms and cook until they release their moisture and start to brown.
• Stir in the chopped figs and cook for another 2 minutes.
• Pour in the red wine and balsamic vinegar, and simmer until the liquid is reduced by half.
• Add the beef broth and fresh thyme leaves, and simmer until the sauce thickens and coats the back of a spoon. Season with salt and pepper to taste.

3. Assemble the Dish:

Slice the rested beef tenderloin into medallions and arrange them on a serving platter or individual plates.

• Spoon the fig and mushroom reduction over the beef.
• Garnish with fresh herbs and serve immediately.

Grocery List for Easy Shopping

• Beef tenderloin
• Olive oil
• Salt
• Pepper
• Fresh herbs (thyme or rosemary)
• Dried figs
• Mixed mushrooms (cremini and shiitake)
• Onion
• Garlic
• Red wine
• Beef broth
• Balsamic vinegar
• Butter

This beef tenderloin with fig and mushroom reduction is sure to impress with its rich flavors and elegant presentation. Enjoy every sophisticated bite! 🌟🍽️

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