Jul 14 2026
Restaurants›Ristorante Di Sopra›Beef Tenderloin Recipe

Beef Tenderloin Recipe

Inspired by Ristorante Di Sopra
Time45m
Serves1

8oz filet mignon with a forest mushroom demi-glace

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Ingredients

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Beef Tenderloin

Forest Mushroom Demi-Glace

Method

Beef Tenderloin Preparation

  1. 1

    Season the Filet Mignon

    Generously season both sides of the filet mignon with salt and black pepper.

  2. 2

    Sear the Filet

    In a large skillet, heat the olive oil over medium-high heat. Once hot, add the filet mignon and sear for about 4-5 minutes on each side for medium-rare, or until desired doneness.

  3. 3

    Rest the Meat

    Remove the filet from the skillet and let it rest for 5 minutes before slicing.

Forest Mushroom Demi-Glace Preparation

  1. 4

    Sauté Shallots and Garlic

    In the same skillet used for the filet, add the chopped shallots and minced garlic. Sauté over medium heat until translucent, about 2-3 minutes.

  2. 5

    Cook the Mushrooms

    Add the mixed forest mushrooms to the skillet and cook until they are softened, about 5-7 minutes.

  3. 6

    Deglaze the Skillet

    Pour in the red wine and scrape the bottom of the skillet to deglaze. Allow it to simmer for 5 minutes.

  4. 7

    Add Beef Stock and Thyme

    Add the beef stock and fresh thyme. Bring to a boil then reduce heat to a simmer, allowing it to reduce for about 10-15 minutes until thickened.

  5. 8

    Finish with Butter

    Stir in the butter until melted and fully incorporated into the sauce.

Plating

  1. 9

    Serve the Dish

    Slice the rested filet mignon and serve it on a plate. Drizzle the forest mushroom demi-glace over the top.

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