How to Make Roast Beef Tenderloin

Ingredients

• 0.3 cup porcini mushrooms dried
• 1 tablespoon tarragon fresh chopped
• 6 servings salt and ground pepper black to taste
• 0.3 cup heavy cream 
• 2.5 pounds beef tenderloin roast trimmed
• 1 pinch salt 
• 0.5 cup shallots sliced
• 0.3 cup tarragon vinegar 
• 1 tablespoon butter unsalted
• 1 cup veal stock 
• 1 tablespoon vegetable oil 
• 1 cup warm water 

Equipment

• bowl
• frying pan
• oven
• kitchen thermometer
• aluminum foil

Directions

1. Combine porcini mushrooms and water in a bowl; soak until soft, 1 hour.
2. Drain and reserve liquid. Dice and set mushrooms and reserved liquid aside.
3. Preheat oven to 325 degrees F (165 degrees C).
4. Season beef generously with salt and pepper.
5. Heat vegetable oil in a large ovenproof skillet over high heat.
6. Place beef in the skillet; cook until brown on all sides, 5 to 8 minutes per side.
7. 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.
8. 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.
9. Pour in veal stock, cream, 1/2 cup reserved mushroom liquid, mushrooms, salt, and pepper; stir to combine. Return beef to the skillet.
10. 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).
11. Transfer meat to a plate and loosely tent with foil. Set skillet over high heat and bring pan juices to a boil.
12. Stir in 1 tablespoon butter and tarragon; season with salt and pepper to taste. Return tenderloin and any accumulated juices to skillet and serve.