Seared Beef Tenderloin with Arugula & Mushrooms

Seared Beef Tenderloin with Arugula & Mushrooms
Photo by Scott Phillips


  • 4 beef tenderloin medallions, ½ inch thick (¾ lb. total)
  • ¼ tsp. sherry vinegar
  • 3 oil-packed sun-dried tomato halves, drained and minced
  • 1 Tbs. olive oil
  • 2 small bunches (½ lb. ) arugula, trimmed, washed, and dried (or 10 oz. packaged baby arugula)
  • 2 shallots, minced
  • ¼ cup unsalted butter, well softened
  • + 2 more ingredients
    • ¼ lb. cremini mushrooms, stems trimmed and discarded; caps wiped clean and sliced about ¼ inch thick
    • Kosher salt and freshly ground black pepper

Mix the minced sun-dried tomatoes with 2 Tbs. of the butter and the vinegar. Season with a pinch or two of salt, wrap in plastic, and mold into a 2-inch-long cylinder. Put in the freezer to firm. Season the beef well on both sides with salt and pepper. In a large skillet over medium-high heat, h...

View full recipe at Fine Cooking


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