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olive oil fillet beef tenderloin butter shallot mushroom tarragon salt red wine beef broth cornstarch
Viewed: 51 - Published at: 6 years agoIngredients
- 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
Method
- Position rack in center of oven and preheat to 400F degrees.
- Heat oil in large skillet over high heat.
- Pat beef dry.
- Add to skillet and brown on all sides, turning frequently, about 7 minutes.
- Place rack in roasting pan.
- Transfer beef to rack.
- Roast about 25 minutes for rare, or longer, if desired.
- Pour oil from skillet.
- Add butter and melt over medium-low heat.
- Add shallots and saute 1 minute.
- Add mushrooms, tarragon and salt.
- Increase heat to medium, cover and cook until mushrooms release their juices, stirring once or twice, about 6 minutes.
- Add wine and bring to boil.
- Boil uncovered until almost no liquid remains, about 2 minutes.
- Mix in 1 cup stock.
- Stir cornstarch and remaining 1/4 cup stock in small bowl.
- Add cornstarch to mushroom sauce and bring to boil; stirring constantly.
- Boil until thickened, about 1 minute.
- Cut beef into 1/2 inch slices.
- Overlap slices on plates.
- Spoon sauce over and serve.
- This is excellent served with Scalloped Potatoes with Cream and Broccoli with Lemon-Garlic Crumbs (in my recipes).
