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Roast Beef Tenderloin

Roast Beef Tenderloin

Cost $25, save $35

Source: Recommended by CookPal

  • 65 Min
  • 6 Servings
  • $25

INGREDIENTS

  • Beef

    • 🍖 2 ½ pounds trimmed beef tenderloin roast, tied

  • Vegetables & Mushrooms

    • ⅓ cup dried porcini mushrooms
    • 🧅 ½ cup sliced shallots

  • Liquid & Vinegar

    • 💧 1 cup warm water
    • ¼ cup tarragon vinegar
    • 1 cup veal stock
    • 🥛 ¼ cup heavy cream

  • Seasonings

    • 🧂 Salt and ground black pepper to taste
    • 🧂 1 pinch salt

  • Herbs

    • 1 tablespoon chopped fresh tarragon

  • Butter & Oil

    • 1 tablespoon vegetable oil
    • 🧈 1 tablespoon unsalted butter
    • 🧈 1 tablespoon unsalted butter

STEPS

1

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

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

3

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

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

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

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

7

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.

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. Return tenderloin and any accumulated juices to skillet and serve.

NUTRIENTS

Per 1 serving

🔥

489

Calories

  • 57
    Protein
  • 6
    Carbs
  • 25
    Fats

💡 Tie the beef tenderloin with kitchen twine to ensure even cooking.Use an instant-read thermometer to check the internal temperature for precise doneness.Reserve mushroom soaking liquid to add a deep umami flavor to the sauce.