Roast Beef Tenderloin
Recipe information
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Cooking:
15 min.
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Servings per container:
6
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Source:

Ingredients for - Roast Beef Tenderloin

1. Dried porcini mushrooms - ⅓ cup
2. Warm water - 1 cup
3. Trimmed beef tenderloin roast, tied - 2 ½ pounds
4. Salt and ground black pepper to taste - 2 ½ pounds
5. Vegetable oil - 1 tablespoon
6. Unsalted butter - 1 tablespoon
7. Sliced shallots - ½ cup
8. Salt - 1 pinch
9. Tarragon vinegar - ¼ cup
10. Veal stock - 1 cup
11. Heavy cream - ¼ cup
12. Unsalted butter - 1 tablespoon
13. Chopped fresh tarragon - 1 tablespoon
14. Salt and ground black pepper to taste - 1 tablespoon

How to cook deliciously - Roast Beef Tenderloin

1. Stage

Combine porcini mushrooms and water in a bowl; soak until soft, 1 hour. Drain and reserve liquid. Dice and set mushrooms and reserved liquid aside.

2. Stage

Preheat oven to 325 degrees F (165 degrees C).

3. Stage

Season beef generously with salt and pepper. Heat vegetable oil in a large ovenproof skillet over high heat. Place beef in the skillet; cook until brown on all sides, 5 to 8 minutes per side.

4. Stage

Reduce heat to medium and stir in 1 tablespoon butter, shallots, and a pinch of salt; cook until shallots are soft and translucent, 5 to 7 minutes.

5. Stage

Pour tarragon vinegar into the skillet and bring to a boil while scraping any browned bits off of the bottom. Stir until liquid is reduced by half, 2 to 4 minutes.

6. Stage

Pour in veal stock, cream, 1/2 cup reserved mushroom liquid, mushrooms, salt, and pepper; stir to combine. Return beef to the skillet.

7. Stage

Roast in the preheated oven until meat is medium rare, about 45 minutes. An instant-read thermometer inserted into the center should read 130 degrees F (54 degrees C). Transfer meat to a plate and loosely tent with foil. Set skillet over high heat and bring pan juices to a boil.

8. Stage

Stir in 1 tablespoon butter and tarragon; season with salt and pepper to taste. Return tenderloin and any accumulated juices to skillet and serve. Chef John