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Tender Roast Beef with Mushroom Sauce

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PREP TIME
15 min
COOKING TIME
65 min
TOTAL TIME
140 min
SERVINGS
6 servings
Dinner
Tender Roast Beef with Mushroom Sauce
Ingredients
  • 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
Instructions
1
Begin by combining porcini mushrooms with water in a bowl, allowing them to soften for 1 hour.
2
Drain the mushrooms and reserve the liquid that has accumulated, setting it aside for later use.
3
Cut the mushrooms into small pieces and place them in a separate container, alongside their reserved liquid.
4
Preheat your oven to 325 degrees Fahrenheit (165 degrees Celsius).
5
Season the beef generously with salt and pepper, taking care to cover it evenly.
6
Heat a generous amount of vegetable oil in a large oven-safe skillet over high heat, allowing it to reach its maximum temperature.
7
Carefully place the beef in the skillet and cook until it is browned on all sides, a process that should take 5 to 8 minutes per side.
8
Reduce the heat to medium and stir in 1 tablespoon of butter, shallots, and a pinch of salt.
9
Continue to cook the mixture until the shallots are soft and translucent, a process that should take 5 to 7 minutes.
10
Add 1 tablespoon of tarragon vinegar to the skillet and bring the mixture to a boil, scraping any browned bits from the bottom of the pan.
11
Stir until the liquid has reduced by half, a process that should take 2 to 4 minutes.
12
Pour in veal stock, cream, and 1/2 cup of the reserved mushroom liquid.
13
Add the diced mushrooms, salt, and pepper to the skillet, stirring until everything is well combined.
14
Return the beef to the skillet and place it in the preheated oven, where it will roast until it reaches a medium-rare temperature.
15
To check the internal temperature of the beef, use an instant-read thermometer to determine if it has reached 130 degrees Fahrenheit (54 degrees Celsius).
16
Once the beef is cooked, transfer it to a plate and loosely cover it with foil.
17
Return the skillet to high heat and bring the pan juices to a boil, stirring occasionally.
18
Add 1 tablespoon of butter and tarragon to the skillet, seasoning with salt and pepper to taste.
19
Return the tenderloin to the skillet along with any accumulated juices, and serve immediately.