Roast Beef with Wild Mushroom Sauce and Caramelized-Shallot Mashed Potatoes

Ingredients for Roast Beef with Wild Mushroom Sauce and Caramelized-Shallot Mashed Potatoes

• 1 tablespoon plus 2 teaspoons minced fresh thyme, divided

• 2 teaspoons coarse kosher salt

• 3 garlic cloves, pressed, divided

• 1 2 1/2- to 1.2kg beef tenderloin, well trimmed

• 60ml olive oil, divided, plus additional for brushing

• 230g fresh oyster mushrooms, sliced (about 950ml lightly packed)

• 230g fresh chanterelle mushrooms, sliced (about 600g lightly packed)

• 2 tablespoons minced shallot

• 60ml brandy, divided

• 120ml whipping cream

• 1 rounded tablespoon plain flour

• Beef Reduction

• Caramelized-Shallot Mashed Potatoes

• 2 tablespoons minced fresh Italian parsley

Mix 1 tablespoon thyme, 2 teaspoons coarse salt, and 2 pressed garlic cloves in small bowl. Rub salt mixture over beef tenderloin. Wrap in plastic. Place in 11x7x2-inch baking dish and chill at least 1 day and up to 3 days.

Heat 45ml oil in heavy large skillet over high heat. Add oyster and chanterelle mushrooms and sauté until browned, about 8 minutes. Add minced shallot, 1 pressed garlic clove, and 1 teaspoon thyme; sauté 2 minutes. Add 2 tablespoons brandy and stir 20 seconds. Add cream; stir until almost all liquid is absorbed, about 3 minutes. DO AHEAD: Can be made 2 hours ahead. Cover and let stand at room temperature.

Preheat oven to 204°C. Brush heavy large roasting pan with oil. Heat remaining 1 tablespoon oil in heavy large skillet over medium-high heat. Add beef tenderloin and cook until browned on all sides, about 5 minutes Total. Transfer to prepared roasting pan. Roast until instant-read thermometer inserted into centre registers 48°C for rare, about 28 minutes. Transfer beef to cutting board; let rest 10 minutes.

Meanwhile, rewarm mushroom mixture. Sprinkle flour over; stir to coat. Add remaining 2 tablespoons brandy to roasting pan. Heat over medium heat, scraping up browned bits, then add to mushroom mixture. Add Beef Reduction to mushrooms and bring to boil. Reduce heat to medium-high and simmer until slightly thickened, about 5 minutes. Stir in remaining 1 teaspoon thyme. Season to taste with salt and pepper.

Thinly slice beef. Divide Caramelized-Shallot Mashed Potatoes among 6 plates. Arrange beef slices on plates. Spoon mushroom sauce over, sprinkle with parsley, and serve.

Avvertenza

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