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Roast Beef Tenderloin With Mushroom Madeira Sauce Recipe

Roast Beef Tenderloin With Mushroom Madeira Sauce Recipe

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Roast Beef Tenderloin With Mushroom Madeira Sauce

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Ingredients

Count

Nutrition

1457

Calories

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Ingredients:

Serving

for the meat
1 - 4 lb whole beef tenderloin roast, preferably the wide end cut, trimmed and tied
salt and freshly ground black pepper
2 tsp olive oil
1 large onion, peeled, cut into 1-inch chunks
2 celery stalks, cut into 1-inch chunks
2 medium carrots, peeled, cut into 1-inch chunks
for the sauce
2 tsp olive oil
2 to 4 tsp butter (or to taste)
1/2 lb button mushrooms, quartered or cut into eights if large
2 shallots, minced
2 garlic cloves, minced
1 cup madeira
2 cup canned chicken broth
1/4 cup heavy cream
2 tsp dijon mustard
2 tsp bottled barbecue sauce
2 tsp chopped flat-leaf parsley

Directions:

Adjust the oven shelf to the middle position and preheat the oven to 400 degrees.
Meanwhile, if the butcher hasn't done this for you, at 1-inch intervals, tie kitchen string around the tenderloin's diameter to give it a uniform, compact shape.
Season all over with salt and pepper.
Heat a small, heavy roasting pan or large ovenproof sauté pan on top of the stove over high heat.
Add 2 tablespoons of the olive oil.
Sear the tenderloin until uniformly well browned, 2 to 3 minutes per side.
Remove the tenderloin from the pan.
Add the onion, celery, and carrots to the pan, reduce the heat slightly, and sauté, stirring occasionally, until golden, 5 to 7 minutes.
Place the tenderloin on top and transfer the pan to the preheated oven.
Roast the tenderloin until medium rare, 18 to 20 minutes.
An instant-read thermometer inserted into its center should register 130 degrees.
Remove the tenderloin from the pan and place it on a carving board.
Cover with aluminum foil and leave the roast to rest in a warm spot while you prepare the sauce.
While the meat is resting, prepare the sauce.
Heat a heavy sauté pan or medium saucepan over medium-high heat; Add the olive oil.
As soon as it is hot, add 2 tablespoons the butter, the mushrooms, shallots, and garlic.
Sauté, stirring frequently, until the mushrooms are light golden, about 5 minutes; set aside.
Place the roasting pan over medium-high heat.
Add the Madeira and, stir and scrape with a wooden spoon to dissolve the pan deposits.
Raise the heat and boil the Madeira until reduced to about 1/4 cup, 5 to 7 minutes.
Add the chicken stock and continue to boil until reduced by half, 10 to 12 minutes.
Strain the mixture into the pan with the mushrooms (discard the onion, celery and carrots), stir together and bring to a simmer.
Stir in the heavy cream and continue boiling the sauce until thick enough to coat the back of a spoon, about 3 minutes.
Reduce the heat to a gentle simmer and stir in the mustard, barbecue sauce, and if you wish, another 2 tablespoons butter, a little at a time.
Stir until well blended and satiny. Carefully pour in any meat juices that have collected from the resting tenderloin and stir.
Season to taste with salt and pepper.
With the tip of a sharp knife, carefully snip off the strings from the roast.
Cut the meat across the grain into slices 1/4 to 1/2 inch thick.
Arrange them on a heated platter or individual serving plates, garnish with parsley or chives, and pass the sauce in a heated bowl or sauceboat for guests to help themselves.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	1457.25 Kcal (6101 kJ)
Calories from fat	786.67 Kcal
		% Daily Value*
Total Fat	87.41g	134%
Cholesterol	156.31mg	52%
Sodium	398.65mg	17%
Potassium	968.12mg	21%
Total Carbs	101.29g	34%
Sugars	5.09g	20%
Dietary Fiber	2.34g	9%
Protein	61.29g	123%
Vitamin C	6.2mg	10%
Vitamin A	0.2mg	6%
Iron	5.4mg	30%
Calcium	52.7mg	5%

Amount Per 100 g
Calories	427.99 Kcal (1792 kJ)
Calories from fat	231.04 Kcal
		% Daily Value*
Total Fat	25.67g	134%
Cholesterol	45.91mg	52%
Sodium	117.08mg	17%
Potassium	284.33mg	21%
Total Carbs	29.75g	34%
Sugars	1.49g	20%
Dietary Fiber	0.69g	9%
Protein	18g	123%
Vitamin C	1.8mg	10%
Vitamin A	0.1mg	6%
Iron	1.6mg	30%
Calcium	15.5mg	5%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

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