Roast Fillet of Beef with Mushroom-Tarragon Sauce

Ingredients

• 2 tablespoons olive oil
• 1 3/4 lbs fillet beef tenderloin, tied
• 2 tablespoons butter
• 1/4 cup minced shallot
• 1/2 lb mushroom, sliced
• 1 teaspoon dried tarragon, crumbled
• 1/2 teaspoon salt
• 1/4 cup dry red wine
• 1 1/4 cups beef broth
• 1 1/2 tablespoons cornstarch

Directions

1. 1

   Position rack in center of oven and preheat to 400F degrees.

2. 2

   Heat oil in large skillet over high heat.

3. 3

   Pat beef dry.

4. 4

   Add to skillet and brown on all sides, turning frequently, about 7 minutes.

5. 5

   Place rack in roasting pan.

6. 6

   Transfer beef to rack.

7. 7

   Roast about 25 minutes for rare, or longer, if desired.

8. 8

   Pour oil from skillet.

9. 9

   Add butter and melt over medium-low heat.

10. 10

    Add shallots and saute 1 minute.

11. 11

    Add mushrooms, tarragon and salt.

12. 12

    Increase heat to medium, cover and cook until mushrooms release their juices, stirring once or twice, about 6 minutes.

13. 13

    Add wine and bring to boil.

14. 14

    Boil uncovered until almost no liquid remains, about 2 minutes.

15. 15

    Mix in 1 cup stock.

16. 16

    Stir cornstarch and remaining ¼ cup stock in small bowl.

17. 17

    Add cornstarch to mushroom sauce and bring to boil; stirring constantly.

18. 18

    Boil until thickened, about 1 minute.

19. 19

    Cut beef into ½ inch slices.

20. 20

    Overlap slices on plates.

21. 21

    Spoon sauce over and serve.

22. 22

    This is excellent served with Scalloped Potatoes with Cream and Broccoli with Lemon-Garlic Crumbs (in my recipes).