Roast Beef Tenderloin

Ingredients

• Servings: 6
• 1/3 cup dried porcini mushrooms
• 1 cup warm water
• 2 1/2 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 veal stock
• 1/4 cup heavy cream
• 1 tablespoon unsalted butter
• 1 tablespoon chopped fresh tarragon
• salt and ground black pepper to taste

Recipe

Preparation Time: 15 mins Cook Time: 1 hr 5 mins

Ready Time: 2 hrs 20 mins


• 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.
• preheat oven to 325 degrees f (165 degrees c).
• 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.
• 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.
• 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.
• pour in veal stock, cream, 1/2 cup reserved mushroom liquid, mushrooms, salt, and pepper; stir to combine. return beef to the skillet.
• 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.
• stir in 1 tablespoon butter and tarragon; season with salt and pepper to taste. return tenderloin and any accumulated juices to skillet and serve.