Chef David Bergmann,
Bergmann’s on Lombard
The buttery tenderloin is well complemented by rich goat cheese and tangy currant jelly.
4 oz wild mushrooms (oyster, shiitake, chanterelle), diced
2 Tbsp canola oil
4 oz goat cheese
1/4 cup cream cheese
1 clove garlic, minced
4 slices white bread, crust removed, cut into crumbs
Salt & pepper, to taste
4 (6 oz) beef tenderloin medallions
1/4 cup canola oil
1 large shallot, sliced
1/3 cup balsamic vinegar
1 cup black currant jelly or jam
1. Preheat oven to 350˚F.
2. Clean mushrooms and pat dry.
3. In a pan, heat oil, sauté mushrooms for 2-3 min. Cool.
4. In a bowl, mix cheeses, garlic and bread crumbs. Add mushrooms and season with salt and pepper.
5. Season beef on both sides with salt and pepper. In a hot pan, add canola oil, then sear for 2 min per side. Set aside to cool.
6. Spread goat cheese mix to coat top of tenderloin pieces. Place on in oven for 6-8 min for medium rare or to desired doneness.
7. Using the original pan, sauté shallot until it begins to caramelize, about 3 min. Reduce heat and remove pan from stove and carefully deglaze with vinegar. Return to stove and add black currant jelly. Reduce by half.
1. Let tenderloin rest after removing from oven for a few min. Slice from one side of the top at a diagonal across through to the bottom. Arrange on heated dinner plate and serve with fresh vegetables and potatoes.
Yield 2 servings