Petite Tenderloin & Mushroom Ravioli Recipe
5oz wood grilled tenderloin filet with mushroom stuffed ravioli topped with porcini sauce and broccolini.
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Ingredients
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Petite Tenderloin
Mushroom Stuffed Ravioli
Porcini Sauce
Broccolini
Method
Cooking the Tenderloin
- 1
Prepare the Grill
Preheat your grill to medium-high heat.
- 2
Season the Tenderloin
Rub the tenderloin filet with olive oil, salt, and black pepper.
- 3
Grill the Tenderloin
Place the seasoned tenderloin on the grill and cook for 4-5 minutes per side for medium-rare, or until desired doneness. Remove and let it rest for 5 minutes before slicing.
Cooking the Ravioli
- 4
Boil Water
Bring a large pot of salted water to a boil.
- 5
Cook the Ravioli
Add the mushroom ravioli to the boiling water and cook according to package instructions, usually around 4-5 minutes. Drain and set aside.
- 6
Prepare the Sauce
In a skillet over medium heat, melt the butter. Add minced garlic and sauté for 1 minute until fragrant. Pour in chicken broth and heavy cream, then add diced shallot. Stir and let it simmer for 5-7 minutes until slightly thickened. Season with salt and black pepper.
- 7
Combine Ravioli and Sauce
Add the cooked ravioli to the skillet with the porcini sauce, gently tossing to coat the ravioli in the sauce. Stir in Parmesan cheese and cook for an additional minute.
Cooking the Broccolini
- 8
Prepare the Broccolini
In a separate pot, bring water to a boil and add the broccolini. Blanch for 2-3 minutes until bright green and tender.
- 9
Plating
- 10
Serve
On a plate, arrange the mushroom ravioli topped with porcini sauce, alongside the sliced tenderloin and sautéed broccolini.