Time: 50 min.
Complexity: easily
Servings: 4 - 6

This luxurious roast is actually easy to prepare. Ask for a center cut of tenderloin at the butcher's counter: the even thickness ensures perfect cooking. The tenderloin is first pan-seared until golden brown, then finished in the oven to your desired doneness. The recipe calls for medium-rare cooking, resulting in tender, melt-in-your-mouth meat. Serve the tenderloin with a flavorful ragout of mixed mushrooms in a wine-cream sauce. Your guests will be delighted with this treat.

Ingredients:

• 1 beef tenderloin (center cut) weighing 900 g.
• 2 tablespoons of vegetable oil
• 3-5 tablespoons unsalted butter
• 450g mixed mushrooms, such as shiitake, cremini or button mushrooms, trimmed and quartered
• 1 medium shallot or half a small onion, chopped
• 3 sprigs fresh thyme, leaves picked
• 0.5 cups Madeira, vermouth or white wine
• 1/3 cup heavy cream
• Dijon or grainy mustard, crushed pepper mix or herbes de Provence (optional)

Substituting ingredients
Measuring containers used

1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Recipes with similar ingredients

beef, shiitake mushrooms, Crimini mushrooms, champignon mushrooms, cream, vermouth, white wine, thyme

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Preparation:

Step 1
• Preheat oven to 200°C.
Step 2
• Heat a large oven-safe skillet over medium-high heat. Pat the beef tenderloin dry with paper towels and season generously with salt and pepper. Add vegetable oil to the skillet and heat until shimmering. Add 1 tablespoon of butter and stir until melted. Add the beef and sear on all sides until browned, about 8 minutes total.
Step 3
• Transfer the skillet to the oven. Bake until a thermometer inserted into the center of the tenderloin registers 125°F (51°C) for medium-rare, about 25 minutes.
Step 4
• Meanwhile, prepare the stew.:
  
  In a large skillet, heat 2 tablespoons of butter over medium-high heat. Add the mushrooms and spread them out evenly; increase the heat to high. Cook the mushrooms, undisturbed, until golden brown, then shake the pan to turn them over. If the pan seems very dry, add more butter to the sides while the mushrooms cook. Continue cooking until golden brown, about 5 minutes.
Step 5
• Add the shallots and cook, stirring frequently, until softened, about 2 minutes. Sprinkle the mushrooms with 0.5 teaspoon salt and a little freshly ground black pepper, and add the thyme. Remove the pan from the heat and stir in the Madeira.
Step 6
• Return the pan to the heat and scrape up any browned bits from the bottom with a wooden spoon. Add the heavy cream and bring to a simmer. Remove the stew from the heat and keep warm.
Step 7
• When the beef is done, transfer it to a cutting board, cover loosely with foil and let rest for 10-15 minutes.
Step 8
• Slice the tenderloin across the grain, place on a platter and serve with the mushroom stew.

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