Absolutely! Here’s a hearty recipe for Roast Fillet of Beef with Mushroom-Tarragon Sauce that’s bound to impress your dinner guests. π₯©β¨
Roast Fillet of Beef with Mushroom-Tarragon Sauce
Overview
- Name: Roast Fillet of Beef with Mushroom-Tarragon Sauce
- Category: One Dish Meal
- Prep Time: 20 minutes
- Cook Time: 35 minutes
- Total Time: 55 minutes
- Servings: 4
Ingredients
- 2 tablespoons olive oil
- 1 3/4 pounds beef tenderloin
- 2 tablespoons butter
- 1/4 cup finely chopped shallot
- 1/2 pound mushrooms, sliced
- 1 teaspoon dried tarragon
- 1/2 teaspoon salt
- 1 cup dry red wine
- 1 1/4 cups beef broth
- 1 1/2 tablespoons cornstarch
Instructions
| Step | Description |
|---|---|
| 1 | Preheat your oven to 400Β°F (200Β°C) and position the rack in the center. |
| 2 | In a large skillet, heat the olive oil over high heat. |
| 3 | Pat the beef tenderloin dry with paper towels. |
| 4 | Add the beef to the hot skillet and brown on all sides, turning frequently. This should take about 7 minutes. |
| 5 | Place a rack in a roasting pan. Transfer the browned beef to the rack. |
| 6 | Roast the beef in the preheated oven for approximately 25 minutes for rare doneness. Cook longer if you prefer it more well-done. |
| 7 | While the beef is roasting, pour off any excess oil from the skillet. |
| 8 | Lower the heat to medium-low and add the butter to the skillet, allowing it to melt. |
| 9 | Add the finely chopped shallots to the skillet and sautΓ© for about 1 minute until they become fragrant. |
| 10 | Next, add the sliced mushrooms, dried tarragon, and salt to the skillet. |
| 11 | Increase the heat to medium, cover the skillet, and let the mushrooms cook until they release their juices. Stir occasionally, which should take around 6 minutes. |
| 12 | Now, pour in the dry red wine and bring it to a boil. |
| 13 | Let the wine boil uncovered until almost all the liquid has evaporated, which usually takes about 2 minutes. |
| 14 | In a separate small bowl, mix together the cornstarch and ΒΌ cup of the beef broth. |
| 15 | Add the cornstarch mixture to the mushroom sauce in the skillet. |
| 16 | Stir the sauce constantly as it comes to a boil. Continue stirring until the sauce has thickened, about 1 minute. |
| 17 | Once the beef is done roasting, remove it from the oven and let it rest for a few minutes. |
| 18 | Slice the beef tenderloin into Β½-inch thick slices. |
| 19 | To serve, arrange the beef slices on plates, overlapping them slightly. |
| 20 | Spoon the luscious mushroom-tarragon sauce generously over the beef slices. |
| 21 | This dish pairs beautifully with sides like Scalloped Potatoes with Cream and Broccoli with Lemon-Garlic Crumbs. Enjoy! ππ· |
Nutritional Information (per serving)
- Calories: 736.9
- Total Fat: 53.2g
- Saturated Fat: 20.4g
- Cholesterol: 186.1mg
- Sodium: 632.9mg
- Carbohydrates: 6.9g
- Fiber: 0.6g
- Sugar: 1g
- Protein: 52.9g
Keywords
Roast Beef, Vegetable, Meat, Very Low Carbs, High Protein, Kid Friendly, Free Of…, High In…, Brunch, < 60 Mins
This sumptuous roast fillet of beef, with its velvety mushroom-tarragon sauce, is a showstopper that’s surprisingly simple to make. The tender beef, seared to perfection, pairs harmoniously with the earthy mushrooms and the subtle hint of tarragon. It’s a dish that’s not only delicious but also elegant, making it ideal for special occasions or cozy family dinners alike. Serve it up with your favorite sides, and watch as your guests come back for seconds! π½οΈβ¨
