Description
Carolyn Piguet joined News On 6 at 4 p.m. on Dec. 11, 2023 and shared her recipe for Roasted Beef Tenderloin.
Ingredients
- 1 (4-5) lb. whole beef tenderloin, trimmed of fat
- 2 Tbsp. Dijon Mustard
- ¼ Cup Peppercorns, crushed or fresh black pepper
- Kosher Salt
- 16 ounces of cremini mushrooms, halved
- 1 tbsp. extra virgin olive oil
- 4 Tbsp. salted butter
- FOR WHITE WINE CREAM SAUCE: ½ Cup of White Wine or chicken broth
- 2 Tbsp. salted butter
- 2 tsp. chopped fresh thyme
- 2 Cups of Heavy Cream
- 1/3 Cup Grated Parmesan
- Kosher salt and pepper
Instructions
- Step 1: Allow the beef to come to room temperature for at least 1 hour. Preheat the oven to 475 degrees F.
- Step 2: Rub the beef with mustard and season generously with peppercorns and salt.
- Step 3: In a large oven safe skillet; toss the mushrooms with olive oil, salt and pepper. Place the beef over the mushrooms and insert a meat thermometer. Add the butter to the top of the beef. Transfer to the oven and roast until beef registers 120 to 125 degrees F for medium-rare/rare, about 25-40 minutes, depending on the size of your roast.
- Step 4: Remove the beef and mushrooms from skillet to a serving plate and cover with foil. Let rest 10 minutes before slicing.
- Step 5: Meanwhile, make the cream sauce. Place the same skillet used to roast the beef over high heat. Add the wine and scrape up any browned bits off the pan. Simmer 3 – 5 minutes or until the wine has reduced by about 1/3 to ½. Add the butter and thyme and continue to cook another 2 minutes until the butter has melted into the sauce. Slowly pour in the cream and bring the sauce to a boil. Reduce the heat to low and simmer 5 minutes or until the sauce has thickened slightly. Remove from the heat and stir in the parmesan. Season the sauce with salt and pepper.
- Step 6: Slice the beef and serve with warm cream sauce and roasted mushrooms.
