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Roast Beef Tenderloin
Roast Beef Tenderloin
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Prep Time:
15 minutes
Cook Time:
65 minutes
Total Time:
140 minutes
Chef John's perfect roast beef tenderloin with creamy mushroom sauce.
Ingredients:
  • 0.33333334326744 cup dried porcini mushrooms
  • 1 cup warm water
  • 2.5 pounds trimmed beef tenderloin roast, tied
  • 1 tablespoon vegetable oil
  • 1 tablespoon unsalted butter
  • 0.5 cup sliced shallots
  • 1 pinch salt
  • 0.25 cup tarragon vinegar
  • 1 cup veal stock
  • 0.25 cup heavy cream
  • 1 tablespoon chopped fresh tarragon
Instructions:
  • Soak porcini mushrooms in water for 1 hour until soft. Drain, reserving liquid. Dice mushrooms and set aside with the reserved liquid.
  • Preheat your oven to a toasty 325 degrees F (165 degrees C).
  • Season the beef generously with salt and pepper. Heat vegetable oil in a large ovenproof skillet over high heat. Sear the beef in the skillet until beautifully browned on all sides, about 5 to 8 minutes per side.
  • Lower the heat to medium and add 1 tablespoon of butter, shallots, and a pinch of salt. Cook until the shallots are softened and turn translucent, which should take about 5 to 7 minutes.
  • In a skillet, add tarragon vinegar and bring it to a boil while deglazing the bottom. Simmer and stir until the liquid is reduced by half, around 2 to 4 minutes.
  • Add the veal stock, cream, 1/2 cup of reserved mushroom liquid, mushrooms, salt, and pepper to the skillet; mix well. Place the beef back into the skillet.
  • Roast in the preheated oven until the meat is cooked medium rare, for approximately 45 minutes. Use an instant-read thermometer inserted into the center to confirm the temperature reaches 130 degrees F (54 degrees C). Transfer the meat to a plate and cover loosely with foil. Place the skillet over high heat and bring the pan juices to a boil.
  • Add 1 tablespoon of butter and tarragon to the skillet and season with salt and pepper. Place the tenderloin back into the skillet along with any juices, then serve.

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