Diva Tasting: Roast Beef Tenderloin…

Roast Beef Tenderloin


1 Lg. Pkg Cremini Mushrooms (Sauteed)

1 Cup Warm Water

3 Pounds Trimmed Beef Tenderloin Roast, Tied

Salt And Ground Black Pepper To Taste

1 Tablespoon Vegetable Oil

1 Tablespoon Unsalted Butter

1/2 Cup Sliced Shallots

1 Pinch Salt

1/4 Cup Tarragon Vinegar

1 Cup Beef Stock

1/4 Cup Heavy Cream

2 Tablespoons Unsalted Butter

1 Tablespoon Chopped Fresh Tarragon

Salt And Ground Black Pepper To Taste


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

  2. 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.

  3. 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.

  4. 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.

  5. Pour in beef stock, cream, salt, and pepper; stir to combine. Return beef to the skillet.

  6. 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).

  7. Transfer meat to a plate and loosely tent with foil.

  8. Set skillet over high heat and bring pan juices to a boil.

  9. Stir in 1 tablespoon butter and tarragon; season with salt and pepper to taste, add sauteed mushrooms simmer until done. Return tenderloin and any accumulated juices to skillet and serve.

  10. Serve with Garlic Mashed Potatoes and roasted green beans, garlic bread and beverage.

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