Friday, June 14, 2013

Recipe - Beef Tenderloin!

*Courtesy Folgers


  • 1-1/4 teaspoons Folgers Classic Roast® Instant Coffee Crystals, divided
  • 1/2 tablespoon balsamic vinegar
  • 1 tablespoon Crisco® Pure Canola Oil
  • 1 teaspoon jarred roasted garlic
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1 pound beef tenderloin, cut into 8 (1/2-inch) slices
  • 2 tablespoons Crisco® Baking Sticks Butter Flavor All-Vegetable Shortening
  • 1 (8 oz.) package sliced white or baby portobello mushrooms
  • 1/3 cup beef broth
  • 2 tablespoons heavy cream
  • 1-1/2 tablespoons balsamic vinegar
  • 1-1/2 tablespoons dark brown sugar
  • 1/4 teaspoon Worcestershire sauce
  • Cracked black pepper, if desired 


  • DISSOLVE 1 teaspoon coffee crystals in balsamic vinegar. Add oil, roasted garlic, salt and pepper. Rub over all sides of beef medallions.
  • HEAT butter shortening in large skillet over medium high heat. Sear beef 3 to 4 minutes per side for medium rare or to desired doneness. Transfer to plate, cover and keep warm. Saute mushrooms in skillet until lightly browned.
  • WHISK remaining 1/4 teaspoon coffee crystals and broth in a small bowl until dissolved. Add heavy cream, balsamic vinegar, brown sugar and Worcestershire sauce. Pour cream mixture into skillet with mushrooms. Bring to a boil over high heat, stirring constantly, until sauce just begins to thicken. Serve steaks drizzled with sauce. Garnish with cracked black pepper, if desired.

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