Roast Fillet of Beef with Mushroom-Tarragon Sauce

Name: Roast Fillet of Beef with Mushroom-Tarragon Sauce
Cook time: 35 min
Total time: 55 min
Yield: 4
Ingredients: 2 tablespoons olive oil; 700 gram fillet beef tenderloin, tied; 2 tablespoons butter; A cup with a capacity of 60 ml containing minced shallot; 200 gram mushroom, sliced; 1 teaspoon dried tarragon, crumbled; 1/2 teaspoon salt; A cup with a capacity of 60 ml containing dry red wine; 1/3 liter beef broth; 1 1/2 tablespoons cornstarch

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Ingrediënten

Bereiding

Position rack in center of oven and preheat to 200 degrees degrees.
Heat oil in large skillet over high heat.
Pat beef dry.
Add to skillet and brown on all sides, turning frequently, about 7 minutes.
Place rack in roasting pan.
Transfer beef to rack.
Roast about 25 minutes for rare, or longer, if desired.
Pour oil from skillet.
Add butter and melt over medium-low heat.
Add shallots and saute 1 minute.
Add mushrooms, tarragon and salt.
Increase heat to medium, cover and cook until mushrooms release their 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 1/4 liter stock.
Stir cornstarch and remaining ¼ cup stock in small bowl.
Add cornstarch to mushroom sauce and bring to boil; stirring constantly.
Boil until thickened, about 1 minute.
Cut beef into ½ centimetre slices.
Overlap slices on plates.
Spoon sauce over and serve.
This is excellent served with Scalloped Potatoes with Cream and Broccoli with Lemon-Garlic Crumbs (in my recipes).