SOUTHERN LIVING (^) | 69
Roast Beef Tenderloin with
Cremini-Madeira Sauce
ACTIVE 25 MIN. - TOTAL 1 HOUR
SERVES 12
This is an elegant, melt-in-your-mouth
main course. There are a few tricks to
perfecting it. You will have to curve the loin
to fi t it in the skillet. It’s crucial to get the
pan hot again before adding the mush-
rooms; otherwise they will steam instead
of sear. You want them to brown a bit. Also
be sure to stir in the butter completely at
the end to ensure the fat doesn’t separate.
1 (4-lb.) beef tenderloin,
trimmed and trussed
1 1⁄2 tsp. kosher salt
1 tsp. black pepper
2 Tbsp. canola oil
6 Tbsp. (3 oz.) salted butter
1 lb. cremini mushrooms, quartered
1⁄4 cup fi nely chopped shallot
(about 1 large shallot)
1 Tbsp. fi nely chopped garlic
(about 4 cloves)
1 cup Madeira
3 Tbsp. chopped fresh
fl at-leaf parsley
2 Tbsp. heavy cream
Garnishes: rosemary sprigs,
pomegranate wedges
- Preheat the oven to 425°F. Sprinkle the
beef with 1 teaspoon of the salt and 3⁄4
teaspoon of the pepper. Heat the oil in a
large ovenproof skillet over medium-high.
Place the beef in the skillet; cook, turning
to brown on all sides, 8 to 10 minutes. - Transfer the skillet to the preheated
oven, and roast until a meat thermometer
inserted in the thickest portion registers
130°F, 30 to 40 minutes. Remove the
beef from the skillet, reserving the
drippings in the skillet. Let stand at least
10 minutes before slicing. Remove and
discard the twine. - Heat the skillet over medium-high. Add
3 tablespoons of the butter, and cook until
melted. Add the mushrooms; cook,
stirring occasionally, until well browned,
about 8 minutes. Add the shallot and
garlic; cook, stirring occasionally, until
tender, about 3 minutes. Add the Madeira,
and bring to a boil. Reduce the heat to
medium-low, and simmer until the liquid
is reduced by about half and slightly
thickened, about 5 minutes. Remove from
the heat, and stir in the parsley, cream,
and remaining 3 tablespoons butter,
1⁄2 teaspoon salt, and 1⁄4 teaspoon pepper.
Serve the sauce with the sliced beef.