Beers Dragon's Milk - Ale Aged In Oak Barrels
Spirits
Food
Servings
Prep Time 24 hrs.
Cook Time 35 min.
Difficulty (Easiest 1 - 5 Hardest)
Ingredients 22 oz of New Holland Dragon’s Milk- barrel aged Ale
1 ½ cups Cherries
2 cups diced portabellas
½ cup diced shallots
½ cup dried figs, sliced, stems removed
2 tsp dried thyme
2 tsp dried marjoram
6 cloves chopped garlic
¼ cup olive oil
salt
pepper
2 cups Beef stock
1 cup Heavy Cream
2 Tablespoons butter

1 whole Beef Tenderloin
Method
Marinade:

Combine 22 oz Dragon’s Milk with cherries, mushrooms, shallots, figs, thyme, marjoram, garlic, olive oil and 1 tsp salt, 1 tsp pepper. Whisk together and set 1 cup aside. Cover beef tenderloin with remaining marinade and refrigerate anywhere from one hour to 24 hours in closed container or airtight bag.

Tenderloin:
Preheat oven to 450 degrees F. Remove beef from marinade and place in oven, on a rack in a roasting pan. Cook to an internal temperature of 140 degrees (med rare), roughly 35 minutes.

Sauce:
To prepare sauce, bring beef stock to a simmer. Combine saved marinade and 1 cup beef stock in a saucepan over medium to high heat, bringing to a boil, then reducing to a simmer uncovered for 25 -30 minutes. Reduce to about half of its original volume. Puree with either a hand blender or other method. Add heavy cream, whisking to combine and bring to simmer for 5 minutes until desired consistency. Season to taste and mount with 1 tablespoon of butter.

Remove roast from oven and let rest under foil for at least ten minutes. Ladle sauce over sliced tenderloin.
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