Roast Fillet of Beef With Wild Mushroom Sauce
- Total Time
- 45 minutes
- Rating
- Comments
- Read comments
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Ingredients
- 1center cut-fillet of beef, well trimmed and tied, about 2 pounds
- 1tablespoon vegetable oil
- Salt and freshly ground pepper to taste
- 2cups thinly sliced chanterelles, morelles, shiitake or any wild mushroom
- 2tablespoons finely chopped shallots
- ½cup Madeira wine
- ½cup reduced fresh chicken broth
- 2teaspoons tomato paste
- 1tablespoon fresh tarragon or 2 teaspoons dried
- 2tablespoons butter
Nutritional analysis per serving (6 servings)
165 calories; 9 grams fat; 4 grams saturated fat; 0 grams trans fat; 4 grams monounsaturated fat; 1 gram polyunsaturated fat; 4 grams carbohydrates; 1 gram dietary fiber; 1 gram sugars; 13 grams protein; 296 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Preheat oven to 450 degrees.
- Step 2
Brush the meat with oil. Sprinkle on all sides with salt and pepper to taste.
- Step 3
Place the fillet in a small, shallow roasting pan, and place the pan on the bottom rack of the oven for about 25 minutes for rare. Turn and baste once or twice as it roasts.
- Step 4
Transfer the meat to a warm platter, cover loosely with foil, and keep warm.
- Step 5
Pour off most of the fat from the pan. Place on top of the stove. Add the mushrooms and salt and pepper to taste. Cook stirring over medium heat until lightly browned. Add the shallots. Cook briefly, stirring, and add the Madeira. Cook, stirring and scraping the bottom of the pan to dissolve the brown particles that cling to the bottom, until the liquid is reduced by half.
- Step 6
Add the broth, tomato paste and tarragon and any juices that may have accumulated around the fillet. Cook over high heat for a few minutes until the sauce is reduced to 1¼ cups. Swirl in the butter and remove from heat. Keep warm.
- Step 7
Transfer the fillet to a warm serving platter, slice it on the diagonal, and serve with the sauce.
Private Notes
Comments
Excellent sauce, I used Shiitake mushrooms, some leftover beef broth, no chicken available, other ingredients as listed. I don't recommend using the oven for beef. I fried a very fine tenderloin cut, enough for two people, nice crust and rare inside. Serve with white rice and a vegie.
I only made the mushroom part of the recipe to go with a slices of rib roast. Really delicious. I used NOT wild mushrooms - some canned and some dried. I used the liquid from soaking the dried mushrooms instead of chicken broth.
Too low in the oven felt like it was too hot, we moved it up a bit and then it needs an extra 5 min for medium rare. Sauce is lovely- we dry fried the mushrooms while deglazing the pan, speeds up that sauce preparation!
Excellent sauce, I used Shiitake mushrooms, some leftover beef broth, no chicken available, other ingredients as listed. I don't recommend using the oven for beef. I fried a very fine tenderloin cut, enough for two people, nice crust and rare inside. Serve with white rice and a vegie.