Beef Tenderloin with Mushroom Sauce
You can’t get anymore classic than this dish. A perfectly roasted tenderloin with creamy mushrooms flavoured with grainy mustard, sherry, and thyme. Seasoning the roast overnight will let the salt penetrate as well as help to dry out the meat, ensuring you get a nicely flavoured crust. Serve at home for a classic dinner with family or friends.Ingredients
Serves 4
1 × 2 lbs (900 g) centre cut beef tenderloin roast, trimmed and tied
2 tbsp (30 ml) kosher salt
2 tsp (10 ml) coarsely ground black pepper
2 tsp (10 ml) extra-virgin olive oil
¼ cup (60 ml) butter, divided
2 cloves garlic, crushed
3 sprigs thyme, plus more for garnish
2 cups (500 ml) button mushrooms, halved
2 shallots, finely chopped
3 tbsp (45 ml) sherry
1 tsp (5 ml) red wine vinegar
2 tbsp (30 ml) grainy mustard
1 bay leaf
1 cup (250 ml) whipping cream
fresh flat-leaf parsley leaves, for garnish
Instructions
- Dry tenderloin well with paper towel. Season with 2 tbsp (30 ml) salt and 2 tsp (10 ml) pepper. Let sit in refrigerator uncovered overnight.
- When ready to cook, remove from refrigerator and let sit at room temperature for 1 hour.
- Preheat oven to 300 F (150 C). Roast tenderloin on a wire rack for 45 minutes to 1 hour, or until meat reaches 120 F (49 C) in the centre. Remove from oven.
- Heat a large frying pan over high heat. Add olive oil, 2 tbsp (30 ml) butter, garlic and thyme. Quickly sear tenderloin on all sides, basting with melted butter as it is cooking, until all sides have browned, 5 to 8 minutes. Remove from pan to rest and turn heat to medium.
- Add remaining 2 tbsp (30 ml) butter and mushrooms. Sauté for 4 to 5 minutes. Add shallots and cook another 5 minutes.
- Deglaze with sherry and red wine vinegar. Add mustard, bay leaf and cream and simmer for 5 minutes, or until cream reaches a sauce-like consistency. Remove thyme stems and bay leaf.
- Remove twine from roast and cut into 4 to 6 slices. Pour mushroom sauce on a platter and lay beef on top. Garnish with parsley and thyme leaves.