Beef Tenderloin (Cooking Class on September 15th & 22nd, 2018)


  • 1 lb Beef Tenderloin/Filet Mignon
  • 1 package of Portabella mushrooms 
  • 1 cup Beef Broth
  • 1/2 cup Heavy Cream 
  • FMOO Extra Virgin Olive Oil
  • 1/4 cup FMOO Lambrusco Balsmic Vinegar 
  • Sea salt & black pepper (for rub)
  • Fresh Rosemary & Thyme, finely chopped


Rub tenderloin with Olive Oil.

Coat with sea salt and black pepper, then the add fresh, finely chopped rosemary & thyme.

Convection roast for 35 minutes at 425°

While meat is cooking, begin to sauté mushrooms in Olive Oil. 

Once all liquid has been absorbed back into mushrooms, add 1/4 cup of Lambrusco Balsamic Vinegar and stir evenly. 

Bring to a boil and let simmer to reduce until liquid has reached a thick consistency. 

Let meat rest 10 minutes before serving. Drizzle reduction over beef, serve and enjoy! 

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