This recipe can be made with a relatively inexpensive cut of meat, like a tenderloin or mock tenderloin. Dress it up with a shallot mushroom sauce made with Calvados and red wine-it simply makes the dish shine. Serve with garlic roasted or mashed potatoes, steamed asparagus, and fresh bread to soak up the juices.
Beef Tenderloin Recipe
- 1 4- to 5-pound trimmed whole beef tenderloin, tail end tucked under, tied every 2-3 inches
- Salt and pepper
- 4 tablespoons (1/2 stick) chilled unsalted butter, divided
- 1/4 cup finely chopped shallots
- 1 cup portobello mushrooms, sliced
- 3 tablespoons Calvados Boulard X.O.
- 1 fresh thyme sprig
- 1 teaspoon coarsely cracked black pepper
- 1 cup port (or medium bodied red wine)
- 3-4 cups low sodium beef stock (house made is best)
- 2 tablespoons extra-virgin olive oil
- 1-2 tablespoons mixed peppercorns, coarsely cracked
For the beef:
Sprinkle entire surface of beef tenderloin with coarse sea salt and pepper. Place beef on rack in a baking pan, refrigerate uncovered for a least 24 hours. (this dries out the exterior, creating a great crust on the roast!)
For the sauce:
Melt 2 tbs unsalted butter in large saucepan over medium-low heat. Add shallots and mushrooms; saute until soft, 3-4 minutes. Add Calvados, thyme, and 1 tsp cracked pepper and cook until liquid evaporates, 1 minute. Add port wine; bring to simmer. Add all of the beef stock. Boil until reduced to 1 1/2 cups, about 20 minutes. Strain into medium saucepan, pressing on solids to extract as much liquid as possible. Discard solids.
Let beef stand at room temperature 1 hour before roasting to warm up. Position rack in center of oven and preheat to 425°F. Rub beef all over with oil; sprinkle with remaining cracked pepper, pressing to adhere. Return beef to rack on baking sheet and roast until thermometer inserted into thickest part of meat registers 125°F for medium-rare (135°F to 140°F in thinnest part), about 30 minutes. Remove roast from oven and let rest 15 minutes.
Bring sauce to boil; whisk in remaining 2 tbs butter. Season sauce to taste with salt and pepper.
Cut off string from roast. Cut roast crosswise into 1/2-inch-thick slices; arrange on platter. Serve with sauce.
WHAT TO DRINK:
Niepoort Vertente 2010, (Douro, Portugal – $26). Bright ruby color with black pepper notes combined with dark red berries, and chocolatey aromas. Dark plums and cherries, with strong minerality. Leathery, rich, and complex. An absolutely wonderful wine to pair with food.