This showstopper of a roast is actually very easy to make. Look for a center-cut piece of tenderloin with an even thickness so it cooks properly. Simply sear and roast it to medium rare, then enjoy the compliments that are guaranteed to follow.
| Level: | Easy |
| Total: | 50 min |
| Active: | 20 min |
| Yield: | 4 to 6 servings |
Ingredients
- One 2-pound center-cut beef tenderloin roast
- Kosher salt and freshly ground black pepper
- 2 tablespoons vegetable oil
- 3 to 5 tablespoons unsalted butter
- 1 pound mixed mushrooms, such as shiitake, cremini or white button, trimmed and quartered
- 1 medium shallot or 1/2 small onion, chopped
- 3 sprigs fresh thyme, leaves stripped
- 1/2 cup Madeira, vermouth or white wine
- 1/3 cup heavy cream
Instructions
- Preheat the oven to 400 degrees F.
- Heat a large ovenproof skillet over medium-high heat. Pat the beef dry and season all over with salt and a generous amount of pepper. Add the oil to the skillet and heat until shimmering. Add 1 tablespoon of the butter and swirl to melt. Add the beef and sear until mahogany brown on all sides, about 8 minutes total.
- Transfer the skillet to the oven. Roast until an instant-read thermometer inserted in the center registers 125 degrees F for medium rare, about 25 minutes.
- Meanwhile make the ragout: Heat 2 tablespoons of the butter in a large skillet over medium-high heat. Add the mushrooms and spread them out evenly; increase the heat to high. Let the mushrooms cook, undisturbed, until browned, then shake the skillet to flip them over. Add the additional butter along the sides of the skillet as the mushrooms cook if the skillet seems very dry. Continue to cook until nicely browned, about 5 minutes.
- Add the shallot and cook, stirring often, until softened, about 2 minutes. Season the mushrooms with 1/2 teaspoon salt and some pepper; add the thyme. Pull the skillet off the heat and add the Madeira. Return the skillet to the heat and scrape up any of the brown bits from the bottom with a wooden spoon. Add the heavy cream and bring to a boil. Remove from the heat and keep warm.
- When the beef is ready, transfer to a cutting board, tent very loosely with aluminum foil and let rest for 10 to 15 minutes.
- Slice the beef across the grain, arrange on a platter and serve with the mushroom ragout.
Nutrition Facts
| Serving Size | 1 of 6 servings |
| Calories | 411 |
| Total Fat | 26 g |
| Saturated Fat | 11 g |
| Carbohydrates | 7 g |
| Dietary Fiber | 1 g |
| Sugar | 3 g |
| Protein | 35 g |
| Cholesterol | 127 mg |
| Sodium | 665 mg |
Reviews
This was fantastic! I tied my roast up the night before to ensure an even cook temperature. I pulled the roast out of the refrigerator an hour and a half before searing to have it come to room temperature and seasoned it with a generous amount of pepper and some kosher salt. The gravy was very good as I used Vermouth. A crowed pleaser for an elegant Christmas dinner!
This recipe was fantastic. I tripled the recipe. I made a full, nearly 8lb beef tenderloin. I used 1.5 cups for the Madeira wine, 3 lbs of cremini mushrooms, and seared roast in my roasting pan. Because of the size of the roast it took a bit longer than 25 minutes to get the roast up to 125 degrees. The Madeira wine mushroom ragout paired beautifully with the roast. I cooked the mushrooms in butter and olive oil rather than just butter. I made roasted potatoes, lemon garlic and Parmesan green beans, and a Gruyere, cheddar and Parmesan Mac and cheese. The whole meal was a huge hit. Fed 12 and only had 2 small pieces of my roast left.
I made the beef tenderloin today for dinner. It was easy and fun to make and absolutely delicious!! Didn’t make the mushroom ragout, but do plan to for another meal. I appreciate the recipe and Dave doing the class for us to watch. Thank you!
I made this tonight, I rarely share my review, but this was hands down one of the best recipes I have followed and it was outstanding! I would not change a thing. I served with roasted potatoes with rosemary and garlic.
So neither of the stores I went to had beef tenderloin so I got pork instead. A bit of an experiment, curious to see how it will turn out.
Super yummy – and different. A rich accompaniment – needed to cook mushrooms longer (was afraid to burn). An additional tsp of salt & pepper too! A little caviar would be a nice topper as well.
My tenderloin was about 1.3 lbs so I seared it for 8 minutes and then cooked it in the oven for 15 minutes to 115 degrees. Let rest for 8 minutes. Ends were medium and the middle was rare. Made everyone happy. Put in extra butter.
Wow… just wow… the mushroom ragout was outstanding!
The recipe was relatively easy, too.
I added some fresh rosemary to the ragout for a little extra flavor.
The recipe was relatively easy, too.
I added some fresh rosemary to the ragout for a little extra flavor.
We love this. So easy to make and delicious. The mushroom ragout is outstanding.
I’ve made the complete recipe once, and it was very good, however, the mushroom ragou is absolutely amazing! I find myself making it to go with other meat dishes. I you haven’t tried it, please do!