This recipe is taken from the 2001 Milk Calendar. Who can resist the flavour of succulent beef tenderloin served with a delicately seasoned mushroom sauce?
- Prep: 15 min
- Cooking: 50 min - 1 h
- 2 1/4 lb (1 Kg) beef tenderloin (1 piece)
- 1/4 cup (60 mL) Dijon mustard
- 1 tsp (5 mL) coarsely ground pepper
- Tarragon Mushroom Sauce
- 2 tsp (10 mL) butter
- 3 cups (750 mL) finely chopped mushrooms
- 2 tsp (10 mL) all-purpose flour
- 3 tbsp (45 mL) chopped green onions
- 1 cup (250 mL) canned beef broth (undiluted)
- 1/2 tsp (2 mL) dried tarragon
- 1/2 cup (125 mL) 35 % cream
Trim beef of any visible fat; place in roasting pan. Stir mustard with pepper then spread over beef. Let stand at room temperature for 1 hour.
Preheat oven to 425 °F (220 °C). Roast beef for 10 min; reduce heat to 350 °F (180 °C) and roast for 25 min for medium-rare or 30 to 35 min for well-done. Remove from oven; let stand for 10 min before slicing thinly.
Tarragon Mushroom Sauce
In nonstick skillet, heat butter over high heat; sauté mushrooms, stirring often, for about 8 min or until lightly browned. Sprinkle with flour; cook for 1 min. Add onions; cook, stirring, for 1 min. Add broth and tarragon; bring to boil. Boil, stirring often, until liquid is reduced by half.
Stir in cream and bring to boil. Reduce heat to medium-high; boil, stirring, for 2 to 3 min or until thickened slightly and sauce is reduced to about 1 cup (250 mL). Spoon sauce over servings of beef.
For the Adventurous: Soak 1/3 cup (80 ml) chopped dried porcini mushrooms in 1/2 cup (125 ml) hot water for 15 min or until softened; add mushrooms and soaking liquid to sauce along with broth; boil until liquid is reduced to about 1/2 cup (125 mL). Continue with step 4 above.
Make-Ahead Tip: Cover and refrigerate mushroom sauce for up to 1 day. Reheat before serving.
Top 5 Nutrients
|Calcium:||3 % / 34 mg|
|Vitamin B12:||105 %|