Roast Beef in a Tarragon Cream Sauce
Info
Preparation time:
n/a
Cooking Time:
n/a
Ready In:
5 min
Level of Difficulty:
Very Easy
Servings:
1
Directions
Soak mushrooms in water for 1 hour and then chop into bite size pieces
Preheat oven to 300 degrees
Brown all sides of roast in oil over MEDIUM HIGH heat; set aside
Turn heat to MEDIUM, add butter, shallots and salt for 5 - 6 minutes until turning golden brown
Deglaze pan with vinegar
Add chicken broth, mushrooms, salt and pepper, cream and mushroom liquid
Roll beef in the sauce and then roast until reaches temperature of 120 degrees, about 45 minutes; let rest for 10 minutes
Heat sauce on HIGH until desired thickness
Turn OFF heat and add butter, swirling until melted
Add tarragon and test for seasoning
Ingredients
2 1/2 to 3 lb beef tenderloin roast, trimmed of silver skin and tied togethersalt and pepper to taste1 tbsp vegetable oil2 tbsp unsalted butter, divided1/2 cup sliced shallots1/4 cup white wine vinegar1 cup chicken broth1/4 cup cream1/3 cup dried porcini mushrooms, soaked and diced1/2 cup liquid from porcini mushrooms, strained1 tbsp minced fresh tarragon1 Tablespoon cold butter