Grilled Beef Fillets with Mushrooms and Red Wine Sauce

21 Oct

Grilled tenderloins served on a large grilled portabello mushroom cap and topped with garlic, tomato, red-wine sauce.

-By Carrie (Strommen) Lennie


2 plum tomatoes, seeded and chopped
2 roasted garlic cloves, peeled and mashed
½ cup mushroom broth
1 cup fruity red wine such as zinfandel
¼ tsp coriander seeds, crushed
¼ tsp peppercorns
3 tsp extra-virgin olive oil
Salt and freshly ground pepper
4 beef filets (about 6 oz each)
4 large Portobello mushrooms, 5 oz each, brushed clean, stems removed


  1. Sauce: in a small saucepan, combine tomatoes, garlic, and broth. Bring to boil and cook until most liquid has evaporated, about 4 minutes. Remove from heat, pour in wine, and add coriander and peppercorns. Bring to boil, reduce heat to medium, and cook until reduced by 1/3, about 8 minutes. Strain. Discard the solids. Whisk into 1 tsp olive oil and ¼ tsp salt. Season with pepper. Keep warm.
  2. Preheat gas grill to high heat; oil grill rack. Season filets with salt and pepper. To make cross marks, grill over heat 2 minutes, rotate 90 degrees, and grill 1 more minute. Turn filets over and grill 1 minute longer for rare, 2 minutes for medium, and 3 minutes for well done. Transfer filets to platter, tent loosely with foil, and let rest for 10 minutes. Brush mushroom caps with olive oil.
  3. Grill mushrooms, cap side down, directly over heat, 2 minutes. To make cross marks, rotate 90 degrees and cook 2 more minutes. Turn and grill until tender when pierced in the center with knife, 2-3 minutes. Place a mushroom, cap side down, in the center of each plate. Set a filet on top of the mushroom. Top with ¼ of the wine sauce and serve.
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Posted by on October 21, 2011 in Main Dishes


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