1 cleaned 5lb Braveheart tenderloin
¼ c kosher salt
¼ c black pepper
¼ c dry oregano flakes
¼ c dry thyme
¼ c smoked paprika
1 qt hunters sauce
Chasseur (Hunters) Sauce (yield 1 qt)
1 qt demi glace
3 c sliced West Creek Fresh mushrooms
4 tbl shallots (minced)
2 c white wine
2 c diced West Creek Fresh tomatoes
¼ c Piancone olive oil
½ c parsley flakes
1 tsp kosher salt
1 tbl black pepper
Tenderloin:
In a mixing bowl, combine salt, pepper, thyme, oregano & paprika. Coat the outside of the tenderloin with mixture, then place in a roasting pan. Pre-heat oven to 325 degrees. Place tenderloin into oven and cook for 1 hour and 15 minutes until medium (145 degree internal tempature). Allow meat to rest for 15 minutes then slice ¼ inch thick and top with hunters sauce and serve.
Hunters Sauce:
In a sauce pan over medium high heat add olive oil. Now add mushrooms and shallots then cook for 3-4 minutes. Add white wine and reduce by half. Now add tomatoes, salt, pepper, parsley and demi glace then simmer for 6-7 minutes then serve.