2 pounds center-cut beef tenderloin roast
Kosher salt
Freshly ground black pepper
2 tbl. vegetable oil
1 tbl. butter
Optional: Dijon or Whole-grain mustard, cracked mixed peppercorns, or herbes d’Provence
Mushroom Ragout, recipe follows
Preheat the oven to 400°.
Heat a large oven-proof skillet over medium-high. Season the beef all over with salt and a generous amount of pepper. Add the oil to the skillet and heat until shimmering. Add the butter and swirl to melt. Add the beef and sear until mahogany brown on all sides, about 8 minutes total.
Transfer the skillet to the oven. Roast until an instant-read thermometer inserted in the center registers 125 degrees for medium-rare, about 25 minutes. Transfer the roast to a cutting board, tent it very loosely with aluminum foil, and let it rest for 10 to 15 minutes.
Slice crosswise, arrange on a platter, and serve with the mushroom ragout.
MUSHROOM RAGOUT:
1 pound mixed mushrooms, such as shiitake, cremini, or white button
2 - 4 tbl. unsalted butter
1 medium shallot or ½ small onion, chopped
½ tsp. kosher salt
Freshly ground black pepper
3 sprigs fresh thyme, leaves stripped
½ cup Madeira, vermouth, or white wine
1/3 cup heavy cream
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