First off, I love the new Cooking & Pairing forum. I do tons of beer cooking....and I can't wait to try some other peope's stuff.
This is a variation of something I once saw on TV. I was too drunk to remember the actualy recipe so this is my version:
2 tablespoons butter
Salt & Pepper
2 cups dark ale (I've use mainly Sam Adams Boston Ale)
2 tablespoons veggie oil
(1) 2-3 pound beef tenderloin (room temp before cooking!)
1/2 cup Belgian ale
1 red onion (sliced)
1 cup dry mushrooms, soaked in 1 more cup Dark Ale
2 cups veal or beef stock (veal stock is gooood)
1/2 cup heavy cream
Preheat oven to 450F
Season the meat with salt & pepper all over while heating up the oil in a heavy, ovenproof (cast iron be good) frying pan (if no oven-proof pan, have a casserole waiting and heating in the oven). Once the pan is very hot (oil is smoking a bit) sear the meat evenly on all sides. Once seared, drain most of the fat and deglaze with the 1/2 cup Belgian ale. Drink rest of Belgian beer from bottle.
Transfer pan to 450F oven for 15-20 minutes (or until your trusty digital probe lets you into the bottom end of the medium rare zone......it will coast up 4-5 degrees once it's out). When done, remove pan from oven and allow meat to sit 5-6 minutes.
Meanwhile, melt 2 tablespoons butter in a pot, add the onions and cook 4 or so minutes until the onions have gone translucent. Strain the beer-soaked mushrooms (save the beer for later!) and add the mushrooms to the pot with the onions, cook another 2-3 minutes. Deglaze with 2 cups Dark Ale and reduce at least half way, more if you can wait. Next, add the beer that the mushrooms were soaking in and reduce by 1/2 to 2/3. Add the veal/beef stock, then add the cream. Reduce heat to low and allow to thicken. Flavor with salt and pepper.
Cut up meat, dump on the Ale sauce. Drink more beer. Ask SWMBO to clean up since you cooked.
Anything over medium rare = overcooked. Margarine = boo! Not heavy cream = BOOOOOO!!!!!! And don't you DARE try this with BMC.