Roast filet of beef with mushroom-tarragon sauce

4 servings

Ingredients

Quantity Ingredient
2 tablespoons Olive oil
1¾ pounds Filet of beef (tenderloin) trimmed, tied
¼ each Stick butter (2 tablespoons)
¼ cup Minced shallots
½ pounds Mushrooms - sliced [imported or cultivated]
1 tablespoon Minced fresh tarragon OR 1 teaspoon dried
½ teaspoon Salt
¼ cup Dry red wine [use a good wine here]
1¼ cup Beef stock OR canned broth
1½ tablespoon Cornstarch

Directions

Position rack in center of oven and preheat to 400F. 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 to desired doneness or until meat thermometer inserted into center registers 125F for rare, about 25 minutes.

Meanwhile, pour oil from skillet. Add butter to same skillet and melt over medium-low heat. Add shallots; 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 ¼ cup stock in small bowl. Add cornstarch mixture to mushroom sauce and bring to boil, stirring constantly. Boil until thickened, about 1 minute. Remove strings from beef. Cut beef into ½-inch thick slices. Overlap beef on plates. Spoon sauce over and serve.

4 servings.

Note: Start off the meal with a little luxury: true French Champagne and oysters on the half shell. For maximum flavor and tenderness, purchase well-aged beef if you can get it. Use any type of mushroom you like -- crimini, porcini, shiitake, simple cultivated ones -- or try a mixture. Pour a dry red Bordeaux to go along with the beef. Note from me: A nice Petite Sirah would be wonderful! Serve with Scalloped Potatoes with Cream and Broccoli with Lemon-Garlic Crumbs. Source: Bon Appetit - November, 1993 Calories per serving: Number of Servings: 4 Fat grams per serving: Approx. Cook Time: Cholesterol per serving: Marks:

Submitted By MICHELLE BASS On 06-08-95

Related recipes