Roast Beef Tenderloin
Serves: 5
Felicia King
1 January 1970
Based on User reviews:
57
Spice
44
Sweetness
43
Sourness
45
mins
Prep time (avg)
5.6
Difficulty
Ingredients:
1 cup
Dried Porcini Mushrooms1 cup
Water (warm)1
Salt1 tbsp
Vegetable Oil1 tbsp
Unsalted Butter1 cup
Shallot (sliced)1 cup
Heavy Cream1 tbsp
Tarragon (chopped fresh)Directions:
1
Combine porcini mushrooms and water in a bowl; soak until soft, 1 hour
2
Drain and reserve liquid
3
Dice and set mushrooms and reserved liquid aside
4
Preheat oven to 325 degrees F (165 degrees C)
5
Season beef generously with salt and pepper
6
Heat vegetable oil in a large ovenproof skillet over high heat
7
Place beef in the skillet; cook until brown on all sides, 5 to 8 minutes per side
8
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
9
Pour tarragon vinegar into the skillet and bring to a boil while scraping any browned bits off of the bottom
10
Stir until liquid is reduced by half, 2 to 4 minutes
11
Pour in veal stock, cream, 1/2 cup reserved mushroom liquid, mushrooms, salt, and pepper; stir to combine
12
Return beef to the skillet
13
Roast in the preheated oven until meat is medium rare, about 45 minutes
14
An instant-read thermometer inserted into the center should read 130 degrees F (54 degrees C)
15
Transfer meat to a plate and loosely tent with foil
16
Set skillet over high heat and bring pan juices to a boil
17
Stir in 1 tablespoon butter and tarragon; season with salt and pepper to taste
18
Return tenderloin and any accumulated juices to skillet and serve