Recipe

Roast Beef Tenderloin With Mushroom Madeira Sauce Recipe

Add Step-by-Step Photos	Jemison / All my dishes 1 year, 10 months ago Recipe from, "Wolfgang Puck Makes it Easy," Rutledge Hill Press, 2004). Serve with a good red wine such as: cabernet sauvignon, Rhone, or Barolo. Worth the tme and cost. Prep:30m Cook:60m Servings:8	Jemison
	roast beef

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Ingredients

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 T 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 T olive oil

2 to 4 T butter (or to taste)

1/2 lb button mushrooms, quartered or cut into eights if large

2 shallots, minced

2 garlic cloves, minced

1 c Madeira

2 c canned chicken broth

1/4 c heavy cream

2 t Dijon mustard

2 t bottled barbecue sauce

2 T 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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