Counter 01 · Beef & Steak
Beef Tenderloin Tips in Mushroom Demi-Glace with Tagliatelle
Seared tenderloin tips simmered briefly in a dark, glossy mushroom and red wine demi-glace, plated beside buttered tagliatelle to catch every drop of sauce.
- Prep
- 20 min
- Cook
- 30 min
- Serves
- 4
- Level
- Medium
Tenderloin tips are the odd-shaped ends that get trimmed off whole filets, and they are made for this kind of dish. The beef is seared in batches and set aside, the mushrooms brown hard in the same pan, and a concentrated demi-glace does the heavy lifting on flavor. Store-bought demi-glace concentrate saves hours and is what many restaurants use. Return the beef only at the end and warm it through for a minute so the tips stay pink.
Method
-
Season the beef with salt. Heat the oil in a wide skillet over high heat and sear the tips in two batches, 1 minute per side, until browned but rare inside. Transfer to a plate.
-
Lower the heat to medium-high, add 1 tablespoon butter and the mushrooms, and cook undisturbed 4 minutes, then stir and cook 3 minutes more until deeply browned.
-
Stir in the shallot and thyme for 1 minute, pour in the wine and simmer until almost evaporated.
-
Add the demi-glace and simmer 5 minutes until the sauce coats the back of a spoon.
-
Meanwhile boil the tagliatelle in salted water until al dente, drain, and toss with 2 tablespoons butter and chives.
-
Return the beef and its juices to the sauce with the last tablespoon of butter and warm 1 to 2 minutes. Twirl the pasta onto plates and spoon the beef and mushrooms beside it.
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