Ingredients

For the tenderloin:
2 tablespoons coarsely crushed black peppercorns
1 teaspoon coarse sea salt or kosher salt
1 trimmed beef tenderloin (4 ? pounds), patted dry, narrow ends folded under, and tied with kitchen string at 2-inch intervals
2 tablespoons balsamic vinegar
For mushroom sauce:
2 tablespoons unsalted butter
? cup minced shallots
? pound shiitake mushrooms, trimmed and sliced
Salt and freshly ground black pepper
2 garlic cloves, minced
3 cups canned beef broth, preferably low-sodium
1 bay leaf
1 teaspoon dried thyme
1 tablespoon tomato paste
1/2 cup dry white wine
3 tablespoons Sercial Madeira
2 tablespoons arrowroot or cornstarch

Directions

1. Prepare tenderloin: Preheat oven to 500 degrees F. Rub crushed peppercorns and salt into tenderloin, sprinkle with balsamic vinegar, and place in roasting pan. Roast 30 to 35 minutes, or until meat thermometer registers 130 degrees F. for medium-rare. Transfer tenderloin to serving platter and let stand, loosely tented with foil, 15 minutes.
2. Meanwhile, make mushroom sauce: In medium saucepan, melt butter over medium heat. Add shallots and cook, stirring, 2 minutes, until softened. Add mushrooms and salt and pepper and cook, stirring occasionally, 7 minutes, or until mushroom juices have been released and have evaporated. Add garlic and cook, stirring, 1 minute. Add beef broth, bay leaf, thyme, and tomato paste and bring to a boil. Reduce heat to low and simmer, stirring occasionally, 30 minutes.
3. In small bowl, combine Madeira and arrowroot. Whisk mixture into simmering sauce, and simmer, stirring occasionally, until slightly thickened, 1 to 2 minutes. Remove bay leaf. Pour any juices from roast into sauce, stir to combine, and transfer to sauceboat or serving bowl. Slice tenderloin and serve with sauce.

Serve this elegant dish for holidays or special occasions. The sauce may be prepared through Step 2 one day in advance and refrigerated. To complete, reheat gently and continue with Step 3.

Roast Tenderloin of Beef with Shiitake Mushroom Sauce
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