Roast Beef Tenderloin With Mushroom Madeira Sauce Recipe

How to make it

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• 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.