Pepper Seared Beef Tenderloin i

Pepper Seared
Beef Tenderloin
with Mushroom Corn Hash
For the Steak
• 4 Four oz medallions of beef
(Butcher Trimmed)
• 1 tbsp of cracked pepper
• 2 tsp coarse sea salt
• 1 tsp onion powder
• 1 tbsp olive or canola oil
• 2 tbsp minced shallot
• 1 clove of minced garlic
• 1/4 cup white wine
• 1/2 cup of heavy cream
• 3 tbsp of Dijon mustard
• 3 tbsp of cold sweet butter
• Kosher salt & pepper (to taste)
For the Hash
• 2 tbsp of olive oil
• 3 ears of fresh corn (cut off the cob)
• 1 cup of shiitake mushrooms
(or any mushroom of your choice)
• 1/4 cup of dice red onion
• 2 each scallions
• Kosher salt & pepper (to taste)
Mix sea salt, onion powder and cracked pepper, and season steaks.
In a hot skillet, sear the tenderloin on both sides, and remove from pan. Place on
baking sheet, and cook in oven at 375° until desired doneness is attained.
In the same skillet, add shallots, garlic and white wine, to deglaze the pan. Add cream,
and bring to a rolling simmer. Then add mustard, and fold in butter. Season to taste and
remove from heat
In separate skillet, over medium high heat, add olive oil, corn, mushrooms and onions,
and cook/sauté, until you have a nice color on both mushrooms and corn (this should
take about 5-8 minutes.) Finish with green onions, salt and pepper when it is time to
eat. Arrange hash in center of plate, top with the steak and kiss each steak with about
two tablespoons sauce, and enjoy!!!! This goes great with a rosemary garnish and a nice
spinach salad as a starter.