Mushroom-crusted beef tenderloin

1Preheat oven to 200°C (400°F).

2Soak half of mushrooms in a bowl of water for about 30 minutes. Drain and set aside.

3Season beef with salt and pepper. In a pan, heat 15 mL (1 tbsp.) of butter over medium-high heat. Sear beef for 1 minute on each side. Remove from heat and let cool.

4In a food processor, pulse the remainder of the mushrooms into a fine powder. Add 150 mL (2/3 cup) of butter and mix until a thick batter forms. Coat beef with batter. Place beef in a baking dish and bake for 20 to 25 minutes or until a meat thermometer inserted in the centre reads 70°C (160°F). After removing it from the oven, cover with aluminum foil and let sit for 5 minutes.

5In the pan used to sear the meat, melt the rest of the butter over high heat and sauté the shallots and rehydrated mushrooms for 3 minutes. Deglaze the pan with the red wine and reduce the liquid by half. Reduce heat to medium. Stir in the veal stock and cream. Add parsley.

6Top beef medallions with the mushroom sauce. Serve with new potatoes and French green beans.