Roast Beef Tenderloin with Mushroom Madeira SauceJanuary 5, 2016
This is a special entree that we served for the holidays. The garlic, rosemary and mushrooms make it extra special.
You will need:
- 4 lb beef roast tenderloin
- 4 cloves garlic, peeled
- 2 T rosemary, finely chopped
- 1 t thyme, finely chopped
- 1 t pepper
- 1/2 t salt
- 1 lemon, juiced and zested
- 8 T butter
- 1/2 c shallot, chopped
- 1 1/2 c Madeira wine
- 8 T flour
- 24 oz beef stock
Then you will…
- Preheat your oven to 550 degrees.
- Rub two cloves of garlic over the beef roast. Discard the pieces.
- Cut the remaining two garlic cloves into 8 pieces. Insert into the roast on the fatty side.
- In a small bowl, mix together the rosemary, thyme, salt and pepper.
- Rub the seasoning into the roast.
- Place the beef in a roasting pan, fat side up. Put in oven and reduce temperature to 350 degrees. Roast until medium done (~20 to 35 minutes per pound; 155 degrees on the inside), basting every 30 minutes. Allow to rest at least 15 minutes before serving.
- In a large nonstick skillet, melt two tablespoons of the butter.
- Saute the mushrooms with the lemon juice and zest until they are golden. Set aside.
- In the same skillet, melt two tablespoons of the butter and saute the shallot until golden and soft.
- Toss with the flour. Allow to cook for 1-2 minutes.
- Mix in one cup of the Madeira wine and cook until reduced by half.
- Add the beef stock and simmer until thickened as desired. (I mixed about a half cup of the stock with some of the roast’s drippings, after draining off the fat, to pick up more flavor from the roast. Then I poured this into the sauce).
- Stir in the mushrooms.
- Add the remaining butter and 1/2 cup of the Madeira. Heat through.
- Season to taste.