Roast Fillet of Beef with Mushroom-Tarragon Sauce

• 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 crimson wine
  

• 1 ¹⁄₄
  

  cups beef broth
  

• 1 ¹⁄₂
  

  tablespoons cornstarch
  

directions

• Role rack in heart of oven and preheat to 400F degrees.
• Heat oil in huge skillet over excessive heat.
• Pat beef dry.
• Add to skillet and brown on all aspects, turning frequently, about 7 minutes.
• Role rack in roasting pan.
• Transfer beef to rack.
• Roast about 25 minutes for uncommon, or longer, if desired.
• Pour oil from skillet.
• Add butter and soften over medium-low heat.
• Add shallots and saute 1 minute.
• Add mushrooms, tarragon and salt.
• Construct bigger heat to medium, cowl and cook until mushrooms liberate their juices, stirring once or twice, about 6 minutes.
• Add wine and raise to boil.
• Boil uncovered until nearly no liquid stays, about 2 minutes.
• Mix in 1 cup stock.
• Crawl cornstarch and final ¼ cup stock in dinky bowl.
• Add cornstarch to mushroom sauce and raise to boil; stirring continuously.
• Boil until thickened, about 1 minute.
• Lower beef into ½ walk slices.
• Overlap slices on plates.
• Spoon sauce over and relief.
• Right here’s generous served with Scalloped Potatoes with Cream and Broccoli with Lemon-Garlic Crumbs (in my recipes).