Roast Beef Tenderloin Recipe

Recipesfull introduces to you: Beef Recipes. (Roast Beef Tenderloin Recipe). 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.

Brief

Prep 15 mins

Cook: 1hr5 mins

Additional: 1hr

Total: 2hrs20 mins

Servings: 6

Yield: 6 servings

Roast Beef Tenderloin Recipe

Ingredients

⅓ cup dried porcini mushrooms

1 cup warm water

2 ½ pounds trimmed beef tenderloin roast

tied

salt and ground black pepper to taste

1 tablespoon vegetable oil

1 tablespoon unsalted butter

½ cup sliced shallots

1 pinch salt

¼ cup tarragon vinegar

1 cup veal stock

¼ cup heavy cream

1 tablespoon unsalted butter

1 tablespoon chopped fresh tarragon

salt and ground black pepper to taste

Salisbury Steak

Dinner

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 (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.

Nutritional Information

Roast Beef Tenderloin Recipe

Servings Per Recipe:6

Calories: 489.1

% Daily Value *

Protein: 56.8g 114%

Carbohydrates: 5.8g 2%

Dietary Fiber: 1g 4%

Sugars: 1g

Fat: 25g 39%

Saturated Fat: 10.8g 54%

Cholesterol: 173.1mg 58%

Vitamin A Iu: 530.7IU 11%

Niacin Equivalents: 21.9mg 168%

Vitamin B6: 1.2mg 76%

Vitamin C: 3.6mg 6%

Folate: 24.5mcg 6%

Calcium: 53.6mg 5%

Iron: 4.8mg 27%

Magnesium: 50.1mg 18%

Potassium: 767.2mg 22%

Sodium: 148.7mg 6%

Thiamin: 0.3mg 26%

Calories From Fat: 225.4

*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-)Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.