Beef Tenderloin with Whisky and Mushroom Cream

Oct 22, 2010 by Lynx Content | 2 Comments| Share it:   

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Info

  • Prep: ~30 mins.
  • Cook: ~30 mins.
  • Serves: 4

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Intro

Scottish celebrity chef Nick Nairn shows you how to cook beef tenderloin with whisky and mushroom cream, served with wilted spinach and crushed potatoes.

Watch How To Make This Recipe



Ingredients

For the Beef with Whisky and Mushroom Cream:
3 tablespoons freshly ground black peppercorns
Fillet steaks (medallions / tenderloin) weighing about 175g (6 ounces) each
4 teaspoons Dijon mustard
Sea salt
2 tablespoons Sunflower oil
200g (7 ounces) Fresh cap mushrooms, thickly sliced
50ml (1.7 fluid ounces or a bit less than 1/4 cup) Whisky
50ml (1.7 fluid ounces or a bit less than 1/4 cup) Beef stock
50g (3.5 tbsp) Butter
50ml (1.7 fluid ounces or a bit less than 1/4 cup) Double cream

Mashed Potatoes
450g (1 lb) New potatoes, scrubbed
50g (3.5 tbsp) Butter
3 tablespoons roughly chopped parsley
Maldon sea salt
Freshly ground white pepper

Spinach
25g (2 tbsp) Butter
550g (1.2 lbs) Spinach
Maldon sea salt
Freshly ground white pepper
3 tbsp Water

Recipe Steps

Prep:

Put a pan of water onto boil over a high heat. When boiling, add the potatoes and turn down to a simmer.

Use a pepper grinder on a coarse setting to grind the peppercorns, then spread over a small plate.

Cooking the steak and mushrooms:

Cut the steaks in half along the equator to make four thin medallions. Smear all sides of the steaks with the Dijon mustard and then press them into the crushed peppercorns to coat. You can now season the steak with salt, if needed. Adding salt before this stage draws out the moisture from the meat preventing the pepper from sticking.

Heat a large frying pan until nice and hot. Add the sunflower oil and then the steaks and turn once to brown both sides. Don’t fiddle with them once they are in the pan or the peppercorn crust will fall off – the aim is to produce a good crusty coating on each surface.

Now add the butter and allow it to turn a nutty brown color, but don’t let it burn. Add the mushrooms and work them around in the butter. As the mushrooms start to absorb the juices, turn the steaks again and allow them to cook for three or four minutes on both sides, turning once or twice and moving them around the pan to make sure the whole surface has plenty of color and the edges of the meat are well sealed. Then transfer the steaks to a baking tray and leave in a warm place.

Making the potatoes and spinach:

When the potatoes are tender, drain and place in a large mixing bowl. Add the butter, and with the back of a fork, gently crush each potato until it just splits. Season, then add the parsley. Mix until all the butter has been absorbed, but don’t overwork. Keep warm.

Meanwhile, heat a medium frying pan or wok until hot. Add the butter and toss in the spinach. Mix well and then add the water, continuing to stir until wilted. Remove from the heat, season and set aside until ready to serve.

How to make the whisky creme sauce:

Add the whisky to the pan used to cook the steaks, and cook over a very high heat for 1 minute to boil off the alcohol. A word of warning – the whisky is likely to burst into flames. If this worries you, have a large lid handy to whack on the pan. Add the stock and reduce until really thick, and then pour in the cream. Reduce again, scraping and stirring together any gooey bits from the bottom of the pan. When it boils fiercely, it’s ready. Pour any juices from the resting meat back into the sauce.

Plating:

Use a chef’s ring to make a little pile of potatoes in the middle of each plate. Sit a little pile of spinach on the potatoes, and the two medallions of steak on top. Spoon the sauce and the mushrooms over the steak, and serve.

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2 Comments

Maggie

Dec 02, 2010

This is our first recipe we cooked and everything went perfect following the instructions. The problem was when we added the whiskey the fire alarm went off and my husband ran out of the apartment with the pan on fire!!! Was so funny and then he came back with the pan without the flames so we kept cooking and the end result was just so delicious!!! We will cook it again for sure!!!

Stefanie Higgins

Dec 16, 2010

Maggie(comment) that’s hillarious!! Good gracious I’m going to be careful when I add the whiskey to the pan. I’ll be sure to have baking soda handy.  Anywho…the recipe looks delicious and I will enjoy making it as much as eating it I’m sure.

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