Spotlight on Beef Tenderloin

Country Natural Beef Tenderloin with Blueberry-Mushroom Goulash

Here it is.  You’ve seen it on our home page, rotating through on the picture slide show, now I will tell you all about Ocean Crest Resort’s Beef Tenderloin with Blueberry-Mushroom Goulash.

Of course we start with Country Natural Beef, beef that is hormone and antibiotic free.  When you order your Beef Tenderloin, we season the steak liberally with Kosher salt and fresh ground black pepper on one side.  We place the seasoned side down on the char broiler, baste the top side with a mix of red wine and Worcestershire sauce, and season the top side liberally with the same salt and pepper as previously mentioned.  How long do we leave the steak alone before we mess with it?  That depends on different factors such as heat of the grill (which changes depending on how much food has been cooking on it and absorbing it’s heat energy), desired temp, thickness of meat, etc…

At the proper time, flip the steak and baste the new top side with red wine baste, continue to cook until it is to your liking.  Pull the steak off the grill and allow to rest.

Now for the Blueberry-Mushroom Goulash, we start by dry sauteing some mushrooms and adding thyme to them.  I discuss my dry sautéed mushrooms on my Facebook fan page for The Culuinary Madman, you can look it up there.  We then take some of the mushrooms and heat them with demi-glace and fresh blueberries which then gets poured over the plated Beef Tenderloin.

I hope you get a chance to try this dish, it is absolutely magnificent!  Please share your thoughts, pass along to your friends, tweet about it, etc…

About the author

Jess Owen