Roast Fillet of Beef with Mushroom-Tarragon Sauce

Total Time
Prep 20 mins
Cook 35 mins

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

Ingredients Nutrition


  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).


Most Helpful

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.

TinTN January 04, 2004

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. :)

GinnyP October 21, 2003

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.

Hunkle October 23, 2005

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