Paired with a Porter (Cooked with a Pilsner)
OK. So I am totally late in posting this. As I was getting things together for the holidays, I promised myself I would take a week and a half off from blogging. It was tough. I really wanted to have this recipe up before Christmas, as this would have made the perfect Christmas dinner recipe.
I needed a break though. There have been so many changes in my life lately. I won’t bore you with the details at this moment, but I will be heading back to school in the spring and as I prepare myself for the classroom (that of which I haven’t stepped into in almost 10 years), I am a nervous and anxious mess. This past week has been one of reflection for me on so many levels, and in the end I’m happy that I took those days off. I definitely needed them. Now I feel refreshed and am totally ready to start sharing recipes with you guys again!
Although we are way past Christmas, I do believe this recipe would be perfect anytime of year (especially Easter!). It is so succulent, warming, and comforting. It may look like just a big hunk of meat, but you don’t get much better than beef tenderloin. It is given it’s name for a reason. It is oh so tender, and just so amazing this time of year!
Beer I did things a little bit differently when it comes to beer for this recipe. First of all, I made the horseradish and mushrooms both with a pilsner. Pilsner and mushrooms is one of my favorite combos to cook. They are seriously just made for one another, so don’t skip this step. When it comes to actually pairing the dish, I really like a porter. It’s not so heavy (like a stout) where it will take away from the flavor of the beef and the pilsner in the mushrooms, but it’s just robust enough to stand up to the beef. It’s my favorite, and I hope it becomes your favorite too!
Roasted Beef Tenderloin with Beer Horseradish Sauce and Pilsner Mushrooms
20 minPrep Time
1 hr, 10 Cook Time
1 hr, 30 Total Time
- 1/4 cup Pilsner beer
- 1/4 cup prepared horseradish
- 1/3 cup sour cream
- 1/2 teaspoon kosher salt
- couple twists of cracked black pepper
- 2 tablespoons canola oil
- 1 (3-4 pound) boneless beef tenderloin
- salt and black pepper
- 2 1/2 cups whole cremini mushrooms, halved or quartered
- 1/2 cup Pilsner beer
- olive oil (for brushing)
- To a small saucepan, combine the Pilsner and horseradish. Bring to a low boil and then reduce to a simmer. Simmer for 5 minutes so that the alcohol cooks out, and then remove from heat. Let it cool for about 10 minutes.
- In a small bowl, whisk together the beer and horseradish mixture, sour cream, salt and black pepper until smooth and creamy. Transfer to an airtight container and refrigerate until you are ready to serve.
- Preheat your oven to 475 degrees F.
- Heat a large oven-safe skillet or cast iron skillet over medium-high heat. Season the beef tenderloin heavily with salt and black pepper. Once the pan is hot, carefully add the beef to the pan. Sear the beef on all sides until brown and slightly caramelized. Remove the beef from the pan and lower the heat to medium. Add more oil if the pan has dried out, and then add the mushrooms. Cook for about 5-6 minutes or until the mushrooms are just tender. Season with salt and black pepper. Add the beer and bring to a low boil. Reduce the heat to a simmer and continue simmering until most of the beer has evaporated. Add the meat back to the pan and brush it with olive oil.
- Place the beef tenderloin in the preheated oven and roast for 45-50 minutes or until a thermometer registers 120-125 degrees F for medium rare/rare. Remove from heat and transfer the beef to a large cutting board to rest. Cover it with a foil tent. Once the beef has rested for at least 15 minutes. Slice it as desired.
- Serve the beef tenderloin with beer horseradish sauce and pilsner mushrooms. Enjoy!