How to make it

  • 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.

Reviews & Comments 4

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  • michellem 12 years ago
    Thank you for this wonderful husband will love it! Is the mustard taste overpowering?
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  • jemison 12 years ago
    Any time and thanks for the rating.
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    " It was excellent "
    ucred2 ate it and said...
    What time is supper Jemison? I'm going to have to pick up a bottle of Madeira on the way home.... ;)
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    " It was excellent "
    jenniferbyrdez ate it and said...
    Good Lord woman-you want us to really cook. Just kidding-sounds fantastic.
    Was this review helpful? Yes Flag

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