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Category: Roasts/Tenderloin - Beef
Prep Time: Cook Time: Total Time:
For the tenderloin:
2 tbsp coarsely crushed black peppercorns
1 tsp coarse sea salt or kosher salt
1 trimmed beef tenderloin (approximately 4 pounds), patted dry, narrow ends folded under, and tied with kitchen string at 2-inch intervals
2 tbsp balsamic vinegar
For the mushroom sauce:
2 tbsp unsalted butter
1/2 cup minced shallots
1 lb shiitake mushrooms, trimmed and sliced
Salt and freshly ground black pepper
2 cloves garlic, minced
3 cups canned beef broth, preferably low-sodium
1 bay leaf
1 tsp dried thyme
1 tbsp tomato paste
1 cup dry white wine
3 tbsp Madeira
2 tbsp cornstarch
Preheat oven to 500. Rub crushed peppercorns and salt into tenderloin, sprinkle with balsamic vinegar, and place in roasting pan. Roast 30 to 35 minutes, or until meat thermometer registers 130 degrees F. for medium-rare. Transfer tenderloin to serving platter and let stand, loosely tented with foil, 15 minutes.
Meanwhile, make mushroom sauce: In medium saucepan, melt butter over medium heat. Add shallots and cook, stirring, 2 minutes, until softened. Add mushrooms and salt and pepper and cook, stirring occasionally, 7 minutes, or until mushroom juices have been released and have evaporated. Add garlic and cook, stirring, 1 minute. Add beef broth, bay leaf, thyme and tomato paste and bring to a boil. Reduce heat to low and simmer, stirring occasionally, 30 minutes.
In small bowl, stir together Madeira and cornstarch. Whisk mixture into simmering sauce, and simmer, stirring occasionally, until slightly thickened, 1 to 2 minutes. Remove bay leaf. Pour any juices from roast into sauce, stir to combine, and transfer to sauceboat or serving bowl. Slice tenderloin and serve with sauce.
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ROASTED TENDERLOIN OF BEEF WITH SHIITAKE MUSHROOM SAUCE
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Category: Roasts/Tenderloin - Beef
Prep Time: Cook Time: Total Time:
For the tenderloin:
2 tbsp coarsely crushed black peppercorns
1 tsp coarse sea salt or kosher salt
1 trimmed beef tenderloin (approximately 4 pounds), patted dry, narrow ends folded under, and tied with kitchen string at 2-inch intervals
2 tbsp balsamic vinegar
For the mushroom sauce:
2 tbsp unsalted butter
1/2 cup minced shallots
1 lb shiitake mushrooms, trimmed and sliced
Salt and freshly ground black pepper
2 cloves garlic, minced
3 cups canned beef broth, preferably low-sodium
1 bay leaf
1 tsp dried thyme
1 tbsp tomato paste
1 cup dry white wine
3 tbsp Madeira
2 tbsp cornstarch
Preheat oven to 500. Rub crushed peppercorns and salt into tenderloin, sprinkle with balsamic vinegar, and place in roasting pan. Roast 30 to 35 minutes, or until meat thermometer registers 130 degrees F. for medium-rare. Transfer tenderloin to serving platter and let stand, loosely tented with foil, 15 minutes.
Meanwhile, make mushroom sauce: In medium saucepan, melt butter over medium heat. Add shallots and cook, stirring, 2 minutes, until softened. Add mushrooms and salt and pepper and cook, stirring occasionally, 7 minutes, or until mushroom juices have been released and have evaporated. Add garlic and cook, stirring, 1 minute. Add beef broth, bay leaf, thyme and tomato paste and bring to a boil. Reduce heat to low and simmer, stirring occasionally, 30 minutes.
In small bowl, stir together Madeira and cornstarch. Whisk mixture into simmering sauce, and simmer, stirring occasionally, until slightly thickened, 1 to 2 minutes. Remove bay leaf. Pour any juices from roast into sauce, stir to combine, and transfer to sauceboat or serving bowl. Slice tenderloin and serve with sauce.
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
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