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"Fish, to taste right, must swim three times - in water, in butter, and in wine."--Polish Proverb

Roast Filet of Beef with Mushroom Tarragon Sauce Recipe

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This recipe for Roast Filet of Beef with Mushroom Tarragon Sauce is from The O'Donnell Family, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
2 tbsp. olive oil
1 - 1 3/4 lb filet of beef (tenderloin) trimmed and tied
2 tbsp. (1/4 stick) butter
1/4 c. minced shallots
1/2 lb. mushrooms sliced (any type or mix of mushrooms)
1 tbsp. minced fresh tarragon (or 1 tsp. dried)
1/2 tsp. salt
1/4 c. dry red wine
1 1/4 c. beef stock or canned broth
1 1/2 tbsp. cornstarch
Directions:
Directions:
Preheat over to 400º. Heat oil in heavy large skillet over high heat. Pat beef dry. Add beef to skillet and brown on all sides, turning frequently about 7 minutes. Place rack in roasting pan. Transfer beef to rack - do not clean skillet. Roast beef about 25 minutes for rare (125º).

Meanwhile, pour oil from skillet. Add butter to same skillet 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 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 with remaining 1/4 cup of in small bowl. Add cornstarch mixture to mushroom sauce and bring to a boil, stirring constantly. Boil until thickened, about 1 minute.

Remove strings from beef. Cut beef into 1/2 inch thick slices. Overlap beef on plate and spoon sauce over and serve.
Number Of Servings:
Number Of Servings:
4

 

 

 

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