Roast Fillet Of Beef With Mushroom-tarragon Sauce

Total Time: 55 mins Preparation Time: 20 mins Cook Time: 35 mins

Ingredients

• Servings: 4
• 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

Recipe

• 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).