Roast beef tenderloin is seared, then oven-roasted and served with mushrooms sautéed in the pan drippings with butter and herbs. Try it for your next holiday dinner or any special occasion!

RECIPE

Roast Beef Tenderloin with Sautéed Mushrooms

PREP TIME 15 mins

COOK TIME 45 mins

TOTAL TIME 60 mins

SERVINGS 4 servings

NOTE : Beef tenderloin is a beautiful, tender cut of beef and is what is used to make filet mignon. To make a roast from the tenderloin you can ask your butcher to cut a big center piece from a whole tenderloin, or purchase a whole tenderloin and cut it yourself for this purpose, saving the rest for filet mignon. You can find whole beef tenderloin at Costco or Sam's Club for a reasonable price.

Ingredients

· 1 3/4 to 2 pound section beef tenderloin (preferably a piece cut from the center), trimmed of excess fat and silverskin

· 1 teaspoon kosher salt

· 1/2 teaspoon coarsely ground black pepper

· 1 1/2 tablespoons extra virgin olive oil

· 1 pound cremini mushrooms, sliced 1/8 to 1/4 inch thick

· 3 tablespoons butter

· 1 teaspoon salt (use 1/2 teaspoon if using salted butter)

· 2 tablespoons minced shallots

· 2 tablespoons minced garlic

· 1 1/2 teaspoons Herbs de Provence or 1 teaspoon of dried tarragon

Method

1. Season the roast, let sit at room temp:

Remove roast from refrigerator 1 to 2 hours before cooking so that it has time to come close to room temperature. Sprinkle all sides with salt and pepper and set aside.

2. Preheat the oven:

Preheat oven to 425°F after the roast has come to room temperature.

3. Sear the roast on the stovetop:

When ready to cook the tenderloin roast, preheat oven to 425°F. Heat olive oil in a cast iron or thick-bottomed sauté pan that can take the heat, on high heat. When the oil is hot, place the roast in the pan and brown it on all sides, including the ends, about 10 minutes.

4. Place the roast in the oven:

When sufficiently browned, remove the roast from the pan (do not clean out the pan) and place in a roasting pan.

Place in the oven and roast at 425°F until the internal temperature is 130°F for rare (140°F for medium), about 20 minutes (or longer if your roast wasn't at room temp to begin with. Use a meat thermometer!

5. Let the roast rest before slicing:

Remove from oven and loosely tent with foil to rest for 15 to 20 minutes before slicing.

6. Sauté the shallots, garlic, and mushrooms:

While the roast is resting, prepare the mushrooms. Add 3 tablespoons of butter to the same pan you used to sear the beef roast. Heat on medium heat to melt the butter. Add the minced shallots and garlic, and cook for half a minute.

Stir the mushrooms into the pan and cook until they start to give off steam. Then add salt, pepper, and herbs de provence. Continue to cook until just cooked through.

Add a few tablespoons of warm water to the pan to scrape up any remnants from the bottom of the pan (can also use white wine or marsala). Remove from heat.