Roast Beef Tenderloin
Ingredients
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
Directions
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Preheat oven to 325 degrees F (165 degrees C).
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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.
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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.
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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.
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Pour in beef stock, cream, salt, and pepper; stir to combine. Return beef to the skillet.
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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).
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Transfer meat to a plate and loosely tent with foil.
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Set skillet over high heat and bring pan juices to a boil.
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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.
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Serve with Garlic Mashed Potatoes and roasted green beans, garlic bread and beverage.