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Tenderloin w/ Stuffed Potatoes and RWM Sauce
Posted by Lori Ross - Viewed 1516 times

Recipe by Lori Ross

Full title: Tenderloin with Baked Stuffed Potatoes and Red Wine Mushroom Sauce

½  pound of tenderloin per person in steaks or a roast
fresh ground pepper
kosher salt
2 sprigs of fresh rosemary (or 1 tbsp dried)
1 pound mushrooms, sliced
2 cups red wine
1 tbsp beef base
2 bay leaves
1 tomato, cut up
¼ t. each of savory, marjoram, basil and garlic
1 onion, finely chopped
1 tbsp flour for thickening
2 fresh shallots, sliced (optional)
1 medium baking potato per person
½ stick of butter
1 cup milk or half-and-half
Grated cheese (optional)

·     Preheat grill to high or oven to 400 degrees F
·     Put tenderloin into baking pan and season with salt, pepper, chopped garlic and rosemary
·     Scrub potatoes, leaving skin on for baking
·     Slice mushrooms and shallots
·     Cut up tomato and onion
·     Open red wine
·     Bake for 10 minutes per pound or less (if rare)
·     Once cooked, let it sit uncovered for five minutes before slicing
·     Bake in oven for 30 to 40 minutes (until soft when squeezed)
·     Cut off top of potato and save
·     Scoop out cooked potato into bowl (preserving the skin for restuffing and baking)
·     Mix potato with butter, milk/cream, salt and pepper
·     Stuff mashed potatoes back into skins (you can grate a little cheese or sprinkle nutmeg on top of potato if you wish) and cover with reserved top
·     Bake for 10 minutes at 350 degrees, until reheated
·     Cook mushrooms and shallots in red wine for 10 minutes
·     Add beef base, tomato and onion and cook for 5 minutes
·     Stir in spices and flour and simmer on low for 20 to 30 minutes until thickened

Serving: Carve tenderloin into 1-inch slices (or simply serve steaks); serve one potato per person and serve mushroom sauce on the side. Serve with cabernet sauvignon or another full bodied red wine.
**. Much of this meal can be prepared and frozen and reheated in the galley. In fact, this dinner, fully cooked and frozen for more than a week in advance, was the highlight of several sailboat races to Bermuda.  Simply undercook the meat (e.g., 5 minutes per pound), make sauce and stuffed potatoes and freeze each separately.  When you are aboard, defrost slowly then reheat for 30-40 minutes at 300 degrees.  

Time: 60 to 90 minutes**
Potatoes: Baking—50 minutes; mashing and stuffing–10 minutes
Tenderloin: Grill on high at 7-10 minutes per pound or cook at 400 degrees at 8-10 minutes per pound
Sauce: Preparation–15 minutes; cooking 30 minutes

Tags:Lunch  Dinner  

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