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Roasted Whole Beef Tenderloin Recipe

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This recipe for Roasted Whole Beef Tenderloin, by , is from From Our Table To Yours, 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!

Contributor:  
Contributor:  
Geoffrey Acampora

Category:
Category:

Ingredients:  
Ingredients:  
⅓ cup dried porcini mushrooms
1 cup warm water
2  pounds trimmed beef tenderloin roast, tied
salt and ground black pepper to taste
1 tablespoon vegetable oil
1 tablespoon unsalted butter
cup sliced shallots
1 pinch salt
cup tarragon vinegar
1 cup veal stock
cup heavy cream
1 tablespoon unsalted butter
1 tablespoon chopped fresh tarragon
salt and ground black pepper to taste

Directions:
Directions:
Step 1
Combine porcini mushrooms and water in a bowl; soak until soft, 1 hour. Drain and reserve liquid. Dice and set mushrooms and reserved liquid aside.

Step 2
Preheat oven to 325 degrees F.

Step 3
Season beef generously with salt and pepper. Heat vegetable oil in a large ovenproof skillet over high heat. Place beef in the skillet; cook until brown on all sides, 5 to 8 minutes per side.

Step 4
Reduce heat to medium and stir in 1 tablespoon butter, shallots, and a pinch of salt; cook until shallots are soft and translucent, 5 to 7 minutes.

Step 5
Pour tarragon vinegar into the skillet and bring to a boil while scraping any browned bits off of the bottom. Stir until liquid is reduced by half, 2 to 4 minutes.

Step 6
Pour in veal stock, cream, 1/2 cup reserved mushroom liquid, mushrooms, salt, and pepper; stir to combine. Return beef to the skillet.

Step 7
Roast in the preheated oven until meat is medium rare, about 45 minutes. An instant-read thermometer inserted into the center should read 130 degrees F (54 degrees C). Transfer meat to a plate and loosely tent with foil. Set skillet over high heat and bring pan juices to a boil.

Step 8
Stir in 1 tablespoon butter and tarragon; season with salt and pepper to taste. Return tenderloin and any accumulated juices to skillet and serve.

Number Of Servings:
Number Of Servings:
8
Preparation Time:
Preparation Time:
2:20 Hours

 

 

 

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