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Roast Beef Tenderloin with Sautéed Mushrooms
Roast Beef Tenderloin with Sautéed Mushrooms
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Prep Time:
15 minutes
Cook Time:
45 minutes
Total Time:
60 minutes
Juicy roast beef tenderloin, seared and oven-roasted, paired with savory mushrooms sautéed in butter and herbs. Perfect for a festive feast or any celebration!
Ingredients:
  • 1 3/4 to 2 pound piece of beef tenderloin (preferably a piece cut from the center of the tenderloin), trimmed of excess fat and silverskin
  • 1/2 teaspoon coarse black pepper
  • 1 1/2 tablespoons extra virgin olive oil
  • 1 pound cremini mushrooms, sliced into 1/8 to 1/4-inch thick slices
  • 3 tablespoons butter
  • 1 teaspoon salt (use 1/2 teaspoon if using salted butter)
  • 2 tablespoons minced shallots
  • 2 tablespoons minced garlic
  • 1 1/2 teaspoons of Herbs de Provence or a teaspoon of dried tarragon
Instructions:
  • Allow the roast to come to room temperature for 1 to 2 hours. Season all sides generously with salt and pepper.
  • Preheat the oven to 425°F once the roast has reached room temperature.
  • Heat olive oil in a hot cast iron or thick-bottomed sauté pan. Brown the tenderloin roast on all sides, including the ends, for about 10 minutes until seared.
  • Brown the roast in the oven, then transfer it to a roasting pan without discarding the pan drippings. Roast at 425°F until the internal temperature reaches 130°F for rare (140°F for medium), approximately 20 minutes or longer if the roast was not at room temperature initially. Remember to use a meat thermometer for accuracy.
  • Allow the roast to rest: Take it out of the oven and cover loosely with foil for 15 to 20 minutes before slicing.
  • In the same pan used for searing the beef roast, melt 3 tablespoons of butter over medium heat. Sauté minced shallots and garlic for 30 seconds, then add mushrooms and cook until they release steam. Season with salt, pepper, and herbs de Provence. Keep cooking until mushrooms are tender. Deglaze the pan with warm water, white wine, or Marsala. Remove from heat and set aside.
  • Slice the roast with a sharp knife into 1/4 to 1/2-inch thick slices across the grain. Serve alongside the sautéed mushrooms.

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