Peppered Beef Tenderloin with Slow Roasted Cauliflower and Mushroom Sauce
This dish incorporates one of the best ways to cook cauliflower. It produces a deep, earthy sweetness creating a decadent base for the more traditional beef and mushroom pairing. Try this recipe with our 2018 REX HILL Sunny Mountain Vineyard Pinot Noir.
Note that the cauliflower and mushroom sauce can be mostly prepped ahead of time. Just reheat when the filet is cooking and finish the sauce.
For the Tenderloin
Four 6 oz filets of pastured beef
Black pepper from a grinder
For the Cauliflower
1 head cauliflower, trimmed and left whole
2 cloves of garlic, smashed
For the Mushroom Sauce
½ lb crimini mushrooms, sliced
1 shallot, peeled and thinly sliced
¼ cup sherry (we recommend Oloroso)
How To Make
Heat the oven to 325℉. Open a bottle of 2018 REX HILL Sunny Mountain Vineyard Pinot Noir and pour yourself a glass!
Season the filets with salt and a generous amount of pepper. Place back in the refrigerator (this can be done up to 24 hours in advance, helping to produce a juicy flavorful steak).
Place the whole head of cauliflower in an enameled cast iron pot or oven-proof lidded pot. Drizzle with olive oil and salt, add the garlic and water and place in the oven with a lid. Cook for 45 minutes to an hour or until the cauliflower is soft and well roasted. While the cauliflower cooks, make the mushroom sauce and remove the beef from the refrigerator 30 minutes before cooking.
For the mushroom sauce, melt the butter in a saucepot and cook the shallots for 5-7 minutes over medium heat. Add the mushrooms and increase the heat seasoning with a pinch of salt. Stir frequently as the mushrooms will start to give off their liquid. After 10 minutes they should be reduced in size and smell amazing!
Add the wine and sherry and continue to simmer until the liquid is almost evaporated.
Prepare a grill or cast iron pan. Sear the filets 4-7 minutes per side depending on the desired temperature. Allow the meat to rest on a warm plate, covered with some foil for 10 minutes before serving.
To Serve: Divide the cauliflower between four plates. Place a filet on each plate. Bring the mushroom sauce to a boil, stir in the butter and parsley and spoon evenly over the steaks. Enjoy the remainder of your 2018 REX HILL Sunny Mountain Pinot Noir with your dinner!
To Serve: Divide the cauliflower between four plates. Place a filet on each plate. Bring the mushroom sauce to a boil, stir in the butter and parsley and spoon evenly over the steaks. Enjoy the remainder of your 2018 REX HILL Sunny Mountain Pinot Noir with your dinner.