Seared, then oven-roasted and served with mushrooms, perfect for a special occasion.
you’re free to guess which one I prefer.
My friend Kathi showed me this way of preparing beef tenderloin the other day.
Elise Bauer
Start checking the internal temperature at 20 minutes.
For a rare beef tenderloin, cook to an internal temperature of 130F.
For a medium rare beef tenderloin, cook to an internal temperature of 140F.
Elise Bauer
you might find whole beef tenderloin at Costco or Sam’s Club for a reasonable price.
Sprinkle all sides with salt and pepper and set aside.
Wait until the roast has come to room temperature, then preheat the oven.
Elise Bauer
Remove from oven and loosely tent with foil to rest for 15 to 20 minutes before slicing.
While the roast is resting, prepare the mushrooms.
Add 3 tablespoons of butter to the same pan you used to sear the beef roast.
Elise Bauer
Heat on medium heat to melt the butter.
Add the minced shallots and garlic, and cook for half a minute.
Stir the mushrooms into the pan and cook until they start to give off steam.
Elise Bauer
Then add salt, pepper, and herbs de Provence.
Continue to cook until just cooked through.
Use a sharp knife to slice the roast across the grain into 1/4 to 1/2-inch thick slices.
Elise Bauer
Serve with the sauteed mushrooms.
Elise Bauer
Elise Bauer
