Ingredients
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⅓ cup dried porcini mushrooms
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1 cup warm water
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2 ½ pounds trimmed beef tenderloin roast, tied
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salt and ground black pepper to taste
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1 tablespoon vegetable oil
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1 tablespoon unsalted butter
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½ cup sliced shallots
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1 pinch salt
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¼ cup tarragon vinegar
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1 cup veal stock
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¼ cup heavy cream
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1 tablespoon unsalted butter
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1 tablespoon chopped fresh tarragon
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salt and ground black pepper to taste
Directions
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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.
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Preheat oven to 325 degrees F (165 degrees C).
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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.
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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.
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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.
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Pour in veal stock, cream, 1/2 cup reserved mushroom liquid, mushrooms, salt, and pepper; stir to combine. Return beef to the skillet.
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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.
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Stir in 1 tablespoon butter and tarragon; season with salt and pepper to taste. Return tenderloin and any accumulated juices to skillet and serve.
![close up view of Roast Beef Tenderloin in a pan with potatoes and herbs]()
Chef John
Nutrition Facts (per serving)
| 489 | Calories |
| 25g | Fat |
| 6g | Carbs |
| 57g | Protein |
| Nutrition Facts | |
|---|---|
| Servings Per Recipe 6 | |
| Calories 489 | |
| % Daily Value * | |
| Total Fat 25g | 32% |
| Saturated Fat 11g | 54% |
| Cholesterol 173mg | 58% |
| Sodium 149mg | 6% |
| Total Carbohydrate 6g | 2% |
| Dietary Fiber 1g | 4% |
| Total Sugars 1g | |
| Protein 57g | 114% |
| Vitamin C 4mg | 4% |
| Calcium 54mg | 4% |
| Iron 5mg | 27% |
| Potassium 767mg | 16% |
* 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.
