Best Shallot And Wild Mushroom Sauce Recipes

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ROAST BEEF WITH WILD MUSHROOM SAUCE AND CARAMELIZED-SHALLOT MASHED POTATOES



Roast Beef with Wild Mushroom Sauce and Caramelized-Shallot Mashed Potatoes image

Provided by Jeanne Thiel Kelley

Categories     Milk/Cream     Mushroom     Roast     Christmas     Dinner     Beef Tenderloin     Brandy     Winter     Family Reunion     Shallot     Bon Appétit     Sugar Conscious     Peanut Free     Tree Nut Free     Soy Free

Yield Makes 6 servings

Number Of Ingredients 14

1 tablespoon plus 2 teaspoons minced fresh thyme, divided
2 teaspoons coarse kosher salt
3 garlic cloves, pressed, divided
1 2 1/2- to 2 3/4-pound beef tenderloin, well trimmed
4 tablespoons olive oil, divided, plus additional for brushing
8 ounces fresh oyster mushrooms, sliced (about 4 cups lightly packed)
8 ounces fresh chanterelle mushrooms, sliced (about 4 cups lightly packed)
2 tablespoons minced shallot
4 tablespoons brandy, divided
1/2 cup whipping cream
1 rounded tablespoon all purpose flour
Beef Reduction
Caramelized-Shallot Mashed Potatoes
2 tablespoons minced fresh Italian parsley

Steps:

  • Mix 1 tablespoon thyme, 2 teaspoons coarse salt, and 2 pressed garlic cloves in small bowl. Rub salt mixture over beef tenderloin. Wrap in plastic. Place in 11x7x2-inch baking dish and chill at least 1 day and up to 3 days.
  • Heat 3 tablespoons oil in heavy large skillet over high heat. Add oyster and chanterelle mushrooms and sauté until browned, about 8 minutes. Add minced shallot, 1 pressed garlic clove, and 1 teaspoon thyme; sauté 2 minutes. Add 2 tablespoons brandy and stir 20 seconds. Add cream; stir until almost all liquid is absorbed, about 3 minutes. DO AHEAD: Can be made 2 hours ahead. Cover and let stand at room temperature.
  • Preheat oven to 400°F. Brush heavy large roasting pan with oil. Heat remaining 1 tablespoon oil in heavy large skillet over medium-high heat. Add beef tenderloin and cook until browned on all sides, about 5 minutes Total. Transfer to prepared roasting pan. Roast until instant-read thermometer inserted into center registers 118°F for rare, about 28 minutes. Transfer beef to cutting board; let rest 10 minutes.
  • Meanwhile, rewarm mushroom mixture. Sprinkle flour over; stir to coat. Add remaining 2 tablespoons brandy to roasting pan. Heat over medium heat, scraping up browned bits, then add to mushroom mixture. Add Beef Reduction to mushrooms and bring to boil. Reduce heat to medium-high and simmer until slightly thickened, about 5 minutes. Stir in remaining 1 teaspoon thyme. Season to taste with salt and pepper.
  • Thinly slice beef. Divide Caramelized-Shallot Mashed Potatoes among 6 plates. Arrange beef slices on plates. Spoon mushroom sauce over, sprinkle with parsley, and serve.

SHALLOT AND WILD-MUSHROOM SAUCE



Shallot and wild-mushroom sauce image

Provided by Patricia Wells

Categories     condiments

Time 45m

Yield Four to six servings

Number Of Ingredients 6

2 cups pheasant stock
3 ounces dried wild mushrooms
3 shallots, finely minced
3 tablespoons butter
1 cup creme fraiche (see recipe)
Salt and freshly ground pepper to taste

Steps:

  • In a small pan, over medium heat, reduce stock to one cup.
  • Rinse mushrooms well, then soak in warm water or additional warm stock, if available, for 20 minutes.
  • Saute shallots in butter. Drain mushrooms and saute with shallots.
  • In separate saucepan, bring the creme fraiche to a boil, add reduced stock, then shallots and mushrooms. Season to taste and pour over sliced supremes.

Nutrition Facts : @context http, Calories 180, UnsaturatedFat 5 grams, Carbohydrate 10 grams, Fat 14 grams, Fiber 2 grams, Protein 4 grams, SaturatedFat 8 grams, Sodium 392 milligrams, Sugar 5 grams, TransFat 0 grams

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