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GERTRUDE’S TENDERLOIN WITH MUSHROOM GRAVY

TENDERLOIN-WITH-MUSHROOM-GRAVY

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DELICIOUS

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Gertrude has worked for my mom for the past 15 years and she is an incredible cook. In fact Jade went so far as to say she preferred her fillet to mine, before polishing off 7 slices and leaving only a taste for the other Shabbos guests.

So I had to learn how to make it. And man oh man is it gooooooooooood!!!!

The meat is soft and tender with a herby citrusy tang. And the luxurious mushroom sauce is so good I can drink it like a soup. I have no doubt that Gertrude’s roast fillet is going to become a regular in your home and I am so glad she agreed to share her secret recipe with me.

Please let me know what you think so I can pass your comments along to her 

xxx Chef MM  

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GERTRUDE’S TENDERLOIN WITH MUSHROOM GRAVY






US (Imperial)


Print Ingredients

5 lbs of whole fillet tenderloin (scotch fillet***)

1 bunch of spring onions chopped

FOR THE MARINADE
½ cup oil
¼ cup fresh squeezed lemon juice
¼ cup soy sauce
¼ cup woestershire sauce
3 cloves of garlic- chopped
1 tspn coarse salt
1 tspn black pepper
2 TBS fresh chopped sage
2 TBS fresh chopped thyme

FOR THE GRAVY
1 onion chopped
10 oz of sliced brown cremini mushrooms
10 oz of sliced white mushrooms
1 TBS bisto (other brown gravy powder)
1 TBS maizena (dissolved in a ¼ cup of cold water)
1/3 cup of cream (optional)
Coarse salt and pepper to taste



Instructions

Puree the ingredients for the marinade into a paste. Add this liquid to a zip lock bag along with one bunch of chopped spring onions. Add the tenderloin and marinade it overnight.

Preheat the oven to 400 F

Place the fillet in an oven proof dish along with the marinade and roast uncovered for 35-45 minutes depending on the level of doneness you prefer. (*** if you are using scotch fillet it will need about 50 minutes of cooking time). Mid way during cooking baste the meat and turn.

Allow the meat to rest on a plate covered with foil for 10 minutes before slicing. Set the extra marinade aside.
In a sauté pan cook the onions on medium heat until caramelized (8 mins). Add the mushrooms and cook till the liquid evaporates and they are dry.

Add 3 TBS of the cooking liquid (marinade) along with the bisto powder and dissolved maizena. Cook until the sauce thickens. Adjust with salt and pepper to taste. Add the cream and cook for another 1 to 2 minutes (this step is optional and can be left out).

Slice the meat and top with some mushroom sauce. Serve alongside some roast potatoes and roasted vegetables.

SERVES 4-6





EU (Metric)


Print Ingredients

2.25 Kg of whole fillet tenderloin (scotch fillet***)

1 bunch of spring onions chopped

FOR THE MARINADE
½ cup oil
¼ cup fresh squeezed lemon juice
¼ cup soy sauce
¼ cup woestershire sauce
3 cloves of garlic- chopped
1 tspn coarse salt
1 tspn black pepper
2 TBS fresh chopped sage
2 TBS fresh chopped thyme

FOR THE GRAVY
1 onion chopped
280 g of sliced brown cremini mushrooms
280 g of sliced white mushrooms
1 TBS bisto (other brown gravy powder)
1 TBS maizena (dissolved in a ¼ cup of cold water)
1/3 cup of cream (optional)
Coarse salt and pepper to taste



Instructions

Puree the ingredients for the marinade into a paste. Add this liquid to a zip lock bag along with one bunch of chopped spring onions. Add the tenderloin and marinade it overnight.

Preheat the oven to 200 C

Place the fillet in an oven proof dish along with the marinade and roast uncovered for 35-45 minutes depending on the level of doneness you prefer. (*** if you are using scotch fillet it will need about 50 minutes of cooking time). Mid way during cooking baste the meat and turn.

Allow the meat to rest on a plate covered with foil for 10 minutes before slicing. Set the extra marinade aside.
In a sauté pan cook the onions on medium heat until caramelized (8 mins). Add the mushrooms and cook till the liquid evaporates and they are dry.

Add 3 TBS of the cooking liquid (marinade) along with the bisto powder and dissolved maizena. Cook until the sauce thickens. Adjust with salt and pepper to taste. Add the cream and cook for another 1 to 2 minutes (this step is optional and can be left out).

Slice the meat and top with some mushroom sauce. Serve alongside some roast potatoes and roasted vegetables.

SERVES 4-6




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