Roast Filet of Beef Tenderloin

By Scrappin Broad

Ingredients

• 2 T olive oil
• 1 to 1 3/4 lbs. beef tenderloin
• 1/2 lb. sliced mushrooms
• 1/4 c. dry red wine
• 1 can beef broth
• 1 T. minced fresh Tarragon or 1 tsp. dry Tarragon
• 2 T. butter
• 1/4 c. minced shallots
• 1/2 tsp. salt
• 1 1/2 T corn starch

Preparation

Step 1

Preheat oven to 400 degrees.

Heat oil in high heat in skillet.

Pat beef dry & add to skillet & brown all sides. (7 minutes) Transfer to roasting pan with broth. Roast at 400 degrees to 125 degrees internal temperature for rare.

Broth – In pan where beef was browned, add butter to pan.

Add shallots and saute 1 minute.

Add mushrooms, tarragon, and salt.

Cook covered about 6 minutes until mushrooms release juices, stirring twice.

Add wine and bring to a boil; boil until liquid is about gone.(about 2 minutes).

Mix in 1 can beef broth.

Stir corn starch with ¼ c. beef broth and add to mushroom sauce, heat until thickens, about 1 minute.