Solomillo de ternera con salsa cremosa de setas

Ingredientes

• 1.25 kg centre cut beef tenderloin (eye fillet), tied
• 1 1/2 tsp cooking / kosher salt
• 1/2 tsp black pepper
• 1 tbsp vegetable oil
• 75 g unsalted butter, softened
• 1 tsp garlic, finely grated or minced
• 1 tsp fresh thyme leaves, finely chopped
• 1/4 tsp cooking/kosher salt
• 1/4 tsp black pepper
• 150 g white mushrooms, sliced 3mm thick
• 1/2 tsp garlic, finely minced
• 1 thyme sprig
• 3/4 cup marsala wine
• 1/2 cup chicken stock, low sodium
• 3/4 cup thickened cream (heavy cream)
• 1/4 tsp black pepper

Preparación

1. 1

   Prep beef: Pat the beef dry with paper towels, then sprinkle salt and pepper evenly all over. Place it on a rack set over a tray and refrigerate uncovered for 12 to 24 hours for overnight salting, or skip this step if short on time.

2. 2

   Make butter slather: In a bowl, combine softened butter, grated garlic, chopped thyme leaves, salt, and pepper. Mix thoroughly to create the garlic-thyme butter.

3. 3

   De-chill: Remove the beef from the fridge about 2 hours before cooking to allow it to reach room temperature for even cooking.

4. 4

   Sear: Heat vegetable oil in an ovenproof heavy-based skillet over high heat until smoking hot. Sear the beef on all sides quickly and aggressively until well browned. Then return the beef to the rack to cool for 15 minutes to prevent instant butter melting.

5. 5

   Preheat oven: Set the oven to 120°C/250°F, suitable for both fan and standard ovens.

6. 6

   Butter the beef: Place the beef back into the cooled skillet and slather about 3/4 of the garlic-thyme butter all over the top and sides (avoid the underside).

7. 7

   Roast the beef for 15 minutes, then remove and slather the remaining butter onto the top and sides. Continue roasting for an additional 35 minutes or until the internal temperature reaches 53°C (127°F) for medium rare doneness.

8. 8

   Rest and serve: Transfer the beef to a cutting board and let it rest for 10 minutes. The internal temperature will rise to 56-58°C (133-136°F). Slice thickly and serve with creamy mushroom sauce.

9. 9

   Make mushroom sauce - collect roasting juices: Pour all skillet juices into a bowl or jug and let the fat rise to the surface. Pour off 1/4 cup (60 ml) fat back into the skillet and reserve the rest.

10. 10

    Cook mushrooms: On medium-high heat, add the reserved fat to the skillet. Once hot, add sliced mushrooms and cook until they start to sweat. Add the thyme sprig and minced garlic and cook for 2 minutes more until mushrooms are softened.

11. 11

    Prepare sauce: Add chicken stock and reduce by half. Stir in marsala wine, thickened cream, black pepper, and reserved roasting juices. Simmer on medium to medium-high heat for 5 minutes until the sauce reduces by half and thickens. Taste and adjust seasoning with salt if needed.

12. 12

    Serve: Plate the sliced beef tenderloin and spoon the creamy mushroom sauce over or alongside. Enjoy immediately.