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Description
The Chew - Clinton Kelly
Ingredients
US|METRIC
6 SERVINGS
- butter (plus more as needed)
- extra-virgin olive oil
- 6 beef tenderloin (1/2" pieces pounded to 1/4" thick)
- cracked black pepper
- 1 cup flour
- 1/2 lb. cremini mushrooms (sliced)
- 1 yellow onion (thinly sliced)
- 1 Tbsp. thyme leaves
- 2 sheets puff pastry (store-bought)
- 1/4 cup Dijon mustard
- 1 cup red wine
- 2 tsp. worcestershire sauce
- 1/4 cup water (plus more as needed)
- 1 egg (plus 1 tablespoon water, whisked)
- sea salt (flaked)
- rosemary sprigs (for garnish, optional)
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Directions
- Preheat oven to 425°F. Line a baking sheet with parchment paper.
- Season the cutlets well with salt and pepper. Lightly coat the cutlets in flour. Sear the cutlets on both sides over high heat for 1-2 minutes total. Set aside to cool. Deglaze the pan with red wine and add the Worcestershire sauce and water. Cook until reduced by half. Finish the gravy by swirling in a few tablespoons of butter. Set aside until ready to serve.
- Meanwhile, melt a couple tablespoons of butter and olive oil in a large skillet. Once the butter foam subsides, add the mushrooms in a single layer and allow to cook without disturbing for 2 minutes. Flip the mushrooms, season with salt and continue to cook. Once the mushrooms are crispy, remove to a plate and allow to cool.
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