Roast Beef Tenderloin

One secret of this beef tenderloin is the slow oven, which allows for a gentle roasting, and produces an even, rosy hue throughout the muscle. The other trick is roasting the beef on top of the pan sauce, which not only flavors the meat, but also humidifies the oven for a moist, aromatic cooking environment.

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 (165 degrees C).

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.

Per Serving: 489 calories; protein 56.8g; carbohydrates 5.8g; fat 25g; cholesterol 173.1mg; sodium 148.7mg.

Preparing your food in advance can be best to feel enjoyable when you do it with your likely music in the background , a soothing beverage of your pick or even a partner. It is helpful to write every step required to create the food , which may include all of it from your kitchen cupboard and utensils to your ingredients . Be sure to checkdown the ingredients in order , so as not to leave it . A handwritten list is typically best.

Bought the right kitchen tools is just as one most required as having the correct dishes menu . This includes everything from pots, pans, bowls and utensils to those essential items that are sometimes to forget, such as parchment paper and foil. Items like squeeze bottles for adding the perfect drizzle or decoration to your main food and long tweezers to range smaller and thinner foods are a must-have for any home chef.