Rhineland Riesling Beef Tenderloin
2 beef tenderloins, 3"“x6"” each, approx 2 lbs
1/2 tsp each, salt and pepper
3 tbsp unsalted butter, divided use
1/3 lb small golden mushrooms, wiped clean and trimmed
3/4 cup Hengstenberg Silverskin Cocktail onions, drained and rinsed
1 cup heavy cream
1 cup beef broth
2 tbsp Burkhardt Herbal Mustard
2 tbsp fresh squeezed lemon juice
1 cup Riesling
2 tbsp flour, mixed with 3 tbsp cold water
1/4 cup chopped fresh tarragon
3 tbsp Cognac
Sprinkle the beef evenly with salt and pepper, set aside.
Melt 2 tbsp of the butter in heavy skillet. When hot, add beef and brown evenly on all sides. Transfer to plate, cover and keep warm.
Reduce heat and add remaining butter, stir in mushrooms and onions, saute for 1 minute. Add cream, beef broth, and mustard, stir ingredients to incorporate and simmer and stir for 10 minutes. Mixture should be reduced by 1/2. Stir in lemon juice, wine, flour paste and stir and cook for 3 minutes. Return tenderloins to skillet, cook uncovered over low heat for 35 minutes. Turn tenderloin every 8 minutes. Cook until meat thermometer gets internal read of 145 degrees.
Transfer tenderloin to cutting board and let sit for 5 minutes. Raise heat on reduced sauce and add taragon and cognac to mixture. Cook for 5 minutes. Taste, add salt and pepper to taste.
Slice tenderloins 1/2"" thick and arrange on heated platter. Spoon some of the sauce over the meat, serve remaining sauce in gravy boat.