Ingredients:
2 tablespoons olive oil
1 3/4 lbs fillet beef tenderloin, tied
2 tablespoons butter
1/4 cup minced shallots
1/2 lb mushrooms, 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:
Position rack in center of oven and preheat to 400F degrees.
Heat oil in large skillet over high heat.
Pat beef dry.
Add to skillet and brown on all sides, turning frequently, about 7 minutes.
Place rack in roasting pan.
Transfer beef to rack.
Roast about 25 minutes for rare, or longer, if desired.
Pour oil from skillet.
Add butter and melt over medium-low heat.
Add shallots and saute 1 minute.
Add mushrooms, tarragon and salt.
Increase heat to medium, cover and cook until mushrooms release their juices, stirring once or twice, about 6 minutes.
Add wine and bring to boil.
Boil uncovered until almost no liquid remains, about 2 minutes.
Mix in 1 cup stock.
Stir cornstarch and remaining 1/4 cup stock in small bowl.
Add cornstarch to mushroom sauce and bring to boil; stirring constantly.
Boil until thickened, about 1 minute.
Cut beef into 1/2 inch slices.
Overlap slices on plates.
Spoon sauce over and serve.
This is excellent served with Scalloped Potatoes with Cream and Broccoli with Lemon-Garlic Crumbs (in my recipes).
Servings: 4
Time preparation: 20 min.
Time total: 55 min.