Roast Beef Tenderloin with Porcini-Tarragon Sauce 🍄🌿

Ingredients (Serves 6)

• 2½ to 3 lb beef tenderloin roast
• Salt and pepper to taste
• 1 tbsp vegetable oil
• 2 tbsp unsalted butter, divided
• ½ cup sliced shallots
• ¼ cup tarragon white wine vinegar (or plain white wine vinegar)
• 1 cup veal stock or chicken broth
• ¼ cup heavy cream
• ⅓ cup dried porcini mushrooms, soaked and diced
• ½ cup soaking liquid from porcini mushrooms
• 1 tbsp minced fresh tarragon

🔪 Instructions

1. Prep the Mushrooms:
   • Soak dried porcini mushrooms in hot water for 15–20 minutes. Dice and reserve soaking liquid.
2. Sear the Beef:
   • Season tenderloin with salt and pepper.
   • Heat oil in a skillet over high heat. Sear beef on all sides until browned. Set aside.
3. Make the Sauce Base:
   • In the same pan, melt 1 tbsp butter.
   • Sauté shallots until soft.
   • Add vinegar and reduce slightly.
   • Stir in stock, cream, porcini mushrooms, and soaking liquid. Simmer until slightly thickened.
4. Roast the Tenderloin:
   • Preheat oven to 275°F (135°C).
   • Place beef on top of the sauce in a roasting pan.
   • Roast until internal temp reaches 130°F (54°C) for medium-rare (about 15 minutes per pound).
   • Rest meat for 10 minutes before slicing.
5. Finish the Sauce:
   • Stir in remaining butter and fresh tarragon.
   • Adjust seasoning to taste.
6. Serve:
   • Slice beef and drizzle with porcini-tarragon sauce.
   • Pair with roasted potatoes or a crisp green salad.