4 Reviews of Roast Fillet of Beef with Mushroom-Tarragon Sauce

From: GinnyP

On Oct 21, 2003

This had a nice flavor. If you don't care for tarragon, no worries. I could hardly taste it as a flavor on it's own. I do like tarragon and will add lots more next time. Or maybe use fresh. In any case, I would not hestitate to serve this for company. It's so quick and easy. And the meat was sooo tender. Pretty on the plate, too.

From: TinTN

On Jan 4, 2004

This was just fantastic. Made this for dinner this evening. There were just three of us and not a bite left. Very easy to make yet so elegant. I will definitely make this again.

From: PanNan

On Aug 17, 2005

Oh, yum> The meat was so tender, and the sauce was delicious. I just roasted it in the same cast iron skillet I browned the meat in, and then I removed the meat, and covered it with foil while I made the sauce. I used crimini mushrooms and fresh tarragon. This is a keeper!

From: Hunkle

On Oct 23, 2005

What a tasty sauce this has! I will use less salt next time though. I also roasted the meat in the same cast iron skillet I browned it in. The beef was nice and juicy. I think this would work nicely with cutletts too. I'll be making this again. Thanks.