Roast Beef Tenderloin

Recipe View Rehydrate the Mushrooms: In a bowl, combine the dried porcini mushrooms and warm water. Allow them to soak until softened, approximately 1 hour. Drain the mushrooms, reserving the liquid. Dice the softened mushrooms and set aside with the reserved liquid.

Recipe View Preheat the Oven: Preheat your oven to 325 degrees F (165 degrees C).

Recipe View Sear the Tenderloin: Season the beef tenderloin generously with salt and pepper. Heat the vegetable oil in a large ovenproof skillet over high heat. Place the beef in the skillet and sear on all sides until nicely browned, about 5 to 8 minutes per side.

Recipe View Sauté Aromatics: Reduce the heat to medium. Add 1 tablespoon of butter, the sliced shallots, and a pinch of salt to the skillet. Cook, stirring occasionally, until the shallots are soft and translucent, approximately 5 to 7 minutes.

Recipe View Deglaze with Vinegar: Pour the tarragon vinegar into the skillet and bring to a boil, scraping up any browned bits from the bottom of the pan. Stir until the liquid is reduced by half, about 2 to 4 minutes.

Recipe View Create the Pan Sauce: Pour in the veal stock, heavy cream, 1/2 cup of the reserved mushroom liquid, the diced porcini mushrooms, salt, and pepper. Stir to combine all the ingredients. Return the beef tenderloin to the skillet.

Recipe View Roast to Perfection: Roast in the preheated oven until the meat reaches your desired level of doneness. For medium-rare, aim for an internal temperature of 130 degrees F (54 degrees C), about 45 minutes. Use an instant-read thermometer inserted into the center of the roast to check the temperature. Transfer the meat to a plate and loosely tent with foil to rest.

Recipe View Finish the Sauce: Place the skillet over high heat and bring the pan juices to a boil. Stir in 1 tablespoon of butter and the chopped fresh tarragon. Season with salt and pepper to taste.

Recipe View Serve: Return the tenderloin and any accumulated juices to the skillet. Slice the roast and serve immediately, spooning the pan sauce over each portion.