This buttery beef tenderloin roast with a mushroom cream sauce that can be made ahead is a
perfect recipe for entertaining and occasions.
- Prep Time 30 minutes
- Cook Time 40 minutes
- Total Time 1 hour 10 minutes
- Servings 8
- Author Jennifer Pallian
1/1.25 kg Premium Beef Tenderloin
2 tsp kosher/rock salt
3/4 freshly ground black pepper
- 2 tbsp grapeseed or vegetable oil
- 500grs mushrooms white, portobello, or a mix
- 2 tsp kosher salt divided use
- 1/2 medium onion minced
- 2 cloves garlic minced
- 2 tbsp butter
- 2 tbsp flour
- 2 cups no sodium broth beef or chicken
- 1 tbsp minced rosemary
- 1/2 cup cream
- Preheat oven to 200C. Rub the beef, previously tied with a kitchen thread, with salt and pepper. Heat oil in a heavy ovenproof skillet over medium-high heat until shimmering hot. Brown roast on all sides, about 7 minutes. Transfer to oven and cook until internal temperature reaches 50C for medium-rare, about 30 minutes (start checking after 20). Let rest for 15 minutes before serving, wrapped in aluminum foil.
- To make sauce, heat oil in a dutch oven or heavy skillet over medium-high heat. When shimmering hot, add mushrooms and 1 teaspoon salt. Cook, stirring occasionally until mushrooms are well browned and most of the moisture has evaporated about 10 minutes. Add minced onion and garlic, and cook until softened, about 5 minutes more (reduce heat if necessary to prevent burning). Stir in flour to coat mushroom mixture, then stir in broth, rosemary, and salt and bring to a simmer. When the mixture starts to thicken, stir in cream. (Sauce can be made ahead by 1-2 days and reheated just before serving.).