A couple times a year, AJ's Fine Foods has them on sale and I buy a bunch and freeze them. When cooked to perfection, you can cut them with a fork. The trouble with tenderloins is that – while they are very tender – they are not the most flavorful cut of beef. As a result, I'm always looking forways to add just a little flavor.
This one was adapted from a recipe in Patsy's Cookbook, published by the famous Patsy's Restaurant in New York City.
1/4 pound white button mushrooms, cleaned and sliced
1/2 medium yellow onion, diced
1/8 pound prosciutto, cut into 1/4-inch dice
1/3 cup beef broth
1/2 cup Madera wine
2 tablespoons unsalted butter
1/4 cup Italian Parsley
2 filet mignons
Preheat the oven to 500F. LIghtly oil a roasting pan or baking dish. Salt and pepper the filets and place them in the pan.
Blanche the mushrooms in boiling water for 2 minutes. Add some oil to a saute pan and saute the onions over medium heat until starting to brown Add the prosciutto and mushrooms. Saute for 2 minutes. Add the beef broth, wine, butter, and parsley. Stir to combine and bring to a boil. Then reduce the heat to low and simmer for 3-5 minutes. Remove from the heat and set aside.
When the oven is up to temperature, put the filets in the oven. After 7-8 minutes turn the filets over. Let them cook until the desired level of doneness is achieved.
SPoon the sauce over the filets and put them back in the oven for 2-3 minutes to reheat the sauce.