Roast Fillet of Beef with Mushroom-Tarragon Sauce

Submitted by evelynathens

"An elegant roast that is very simple to prepare and will !WOW! everyone."

 

• Ready In: 55mins
• Ingredients: 10
• Serves: 4

ingredients

• 2 tablespoons olive oil
• 1 3⁄4 lbs fillet beef tenderloin, tied
• 2 tablespoons butter
• 1⁄4 cup minced shallot
• 1⁄2 lb mushroom, sliced
• 1 teaspoon dried tarragon, crumbled
• 1⁄2 teaspoon salt
• 1⁄4 cup dry red wine
• 1 1⁄4 cups beef broth
• 1 1⁄2 tablespoons cornstarch

directions

1. Position rack in center of oven and preheat to 400F degrees.
2. Heat oil in large skillet over high heat.
3. Pat beef dry.
4. Add to skillet and brown on all sides, turning frequently, about 7 minutes.
5. Place rack in roasting pan.
6. Transfer beef to rack.
7. Roast about 25 minutes for rare, or longer, if desired.
8. Pour oil from skillet.
9. Add butter and melt over medium-low heat.
10. Add shallots and saute 1 minute.
11. Add mushrooms, tarragon and salt.
12. Increase heat to medium, cover and cook until mushrooms release their juices, stirring once or twice, about 6 minutes.
13. Add wine and bring to boil.
14. Boil uncovered until almost no liquid remains, about 2 minutes.
15. Mix in 1 cup stock.
16. Stir cornstarch and remaining ¼ cup stock in small bowl.
17. Add cornstarch to mushroom sauce and bring to boil; stirring constantly.
18. Boil until thickened, about 1 minute.
19. Cut beef into ½ inch slices.
20. Overlap slices on plates.
21. Spoon sauce over and serve.
22. This is excellent served with Scalloped Potatoes with Cream and Broccoli with Lemon-Garlic Crumbs (in my recipes).

Reviews

[TinTN]

This was just fantastic. Made this for dinner this evening. There were just three of us and not a bite left. Very easy to make yet so elegant. I will definitely make this again.

 

[GinnyP]

This had a nice flavor. If you don't care for tarragon, no worries. I could hardly taste it as a flavor on it's own. I do like tarragon and will add lots more next time. Or maybe use fresh. In any case, I would not hestitate to serve this for company. It's so quick and easy. And the meat was sooo tender. Pretty on the plate, too. :)

 

[Hunkle]

What a tasty sauce this has! I will use less salt next time though. I also roasted the meat in the same cast iron skillet I browned it in. The beef was nice and juicy. I think this would work nicely with cutletts too. I'll be making this again. Thanks.

 

[PanNan]

Oh, yum> The meat was so tender, and the sauce was delicious. I just roasted it in the same cast iron skillet I browned the meat in, and then I removed the meat, and covered it with foil while I made the sauce. I used crimini mushrooms and fresh tarragon. This is a keeper!