Roasted Beef Tenderloin
Succulent Beef
This succulent roasted beef tenderloin is a treat for any special occasion. It’s a very expensive cut of meat but because it’s so tender and juicy it’s worth every penny.
Your family and friends will love the way it melts in there mouth. The whole trick to making this marvelous meat is to make a great crust. Since this a very lean cut of meat a lot of flavor comes from the outside crust. It’s just so good.
I prefer this dish with a Portobello and porcini mushrooms sauce. It just adds to an already great dish. During Christmas I’ll serve sautéed green and red pepper with the roast. It tastes great and makes for a nice looking holiday presentation.
There is a variety of ways you can prepare the meat before roasting. I like to rub the meat with dried herbs and seasonings or encrusted with freshly ground black peppercorns, while some people prefer simply salt and pepper. Anyway you decide I hope you enjoy this fabulous roasted beef tenderloin with Portobello and porcini sauce recipe.
INGREDIENTS
4 to 5 pound beef tenderloin roast
2 Tbls of extra virgin olive oil
1 tsp of dried oregano
1 tsp of dried basil
1 tsp of dried thyme
1 tsp of garlic powder
1 tsp of salt
1 tsp of fresh ground black pepper
2 Tbls of butter
1 small yellow onion chopped
1 clove of garlic chopped
1 cup of baby Portobello mushrooms sliced
1 cup of porcini mushrooms sliced
1 Tbls of corn starch
¼ cup of cold water
1 10.5 oz. can of beef broth
1 tsp of Dijon mustard
1 tsp of tomato paste
PREPARATION
Prepare the meat by trimming all the excess fat making sure you slice off the tough shiny silverskin which runs along the surface of the tenderloin.
Rub the olive oil all over the beef.
In a small bowl mix the oregano, basil, thyme, garlic powder, salt and pepper.
Rub the herb mixture all over the meat .
In a large frying pan sear the meat on all sides until a nice crust appears.
Pre-heat oven to 425 degrees.
Place the beef on a rack in a shallow roasting pan and roast uncovered for about 40 minutes turning once during the cooking.
Remove beef from the oven and let stand around 20 minutes before slicing. Roast should be medium-rare.
Meanwhile in a large frying pan melt 2 tablespoons of butter.
Sauté the onions, garlic an mushrooms for 8 to 10 minutes until mushrooms are tender.
In a small bowl mix the cornstarch and water then mix into the mushrooms.
Gradually stir in the beef broth and stir for about 2 minutes until sauce thickens.
Blend in the Dijon mustard and tomato paste.
Slice the roasted beef tenderloin and top with mushroom sauce or serve the sauce on the side. This tenderloin should serve 8 people.
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