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Ace’s Pan Seared Tenderloin with a Mushroom Port Wine Butter Sauce
Serving: 4/8 oz. servings

Marinated Tenderloin
Boneless Tenderloin 2 pounds Cleaned and trimmed
Rosemary 1 tablespoon Fresh
Italian Vinaigrette ½ cup Robust Italian Dressing/Wishbone
Fresh Garlic 3 cloves Minced
Cooking Oil 1 tablespoon Almost any oil will work I recommend Canola Oil
Creole Seasoning To taste/about 1 to 2 table. You can also season this roast with salt & pepper
Season as you would a normal roast
Port Wine Sauce
Brandy ¼ cup Or any kind of dark rum
Portabella Mushrooms 1 cup Sliced or quartered
Shallot 1 large diced
Port Wine 2 cups Reduced by 50%
Butter 8 ounces Real butter
Beef Stock/Broth 2 cups Reduce by 50%
Heavy Whipping Cream ¼ cup
Fresh Parsley 1 tablespoon Chopped fine

Tenderloin: Clean and trim tenderloin. Season tenderloin with creole seasoning and Rosemary, garlic, mix well and let sit for about 15 minutes so the spices can absorb into the meat. Place the tenderloin and the Italian Vinaigrette in a sip lock bag and close tightly so that no air can escape. This will speed up the marinating process. Refrigerate for at least 4 hours or overnight.
In a medium size skillet add the oil and allow to get hot on a medium to high head.
Note: Before you add the tenderloin into a hot skillet make sure all the tenderloin is semi-dry from the marinate. This will insure a good sear. Add the tenderloin and sear on all sides making sure there is a caramel like glaze covering the whole loin. Remove from heat and finish cooking in the oven at about 300 degrees for about 40 minutes or until the loin is done, (about 145 degrees). Remove from oven and allow the loin to rest. This will keep the juices inside.

Sauce: Using the same pan you seared the tenderloin in; turn the stove top on a medium heat. When hot, add the shallot and mushrooms and suttee for about 1 minute. You are just looking to (sweet the veggies) which means lightly suttee. Deglaze the pan with the brandy by tilting your skillet away from you and add the Brady tilt toward the flame and ignite (flambé), making sure to scrap up all that was left behind from the tenderloin.
Add the wine and reduce by about half, then add the beef stock and reduce by half. Add your cream and cook for about 2 minutes. Turn your stove on low and add the butter making sure it is stirred consistently and is cooking very slow. This will keep the butter from breaking.
Plating: Slice the tenderloin in 1-inch medallions and arrange on the plate making sure to overlap each one in a fan like shape. Spoon the hot wine sauce over the loin and sprinkle with parsley.
Recipe altered by: Chef Ace Champion