Roast Beef Tenderloin with Mushroom Madeira Sauce

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…

1. Preheat your oven to 550 degrees.
2. Rub two cloves of garlic over the beef roast. Discard the pieces.
3. Cut the remaining two garlic cloves into 8 pieces. Insert into the roast on the fatty side.
4. In a small bowl, mix together the rosemary, thyme, salt and pepper.
5. Rub the seasoning into the roast.
6. 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.
7. In a large nonstick skillet, melt two tablespoons of the butter.
8. Saute the mushrooms with the lemon juice and zest until they are golden. Set aside.
9. In the same skillet, melt two tablespoons of the butter and saute the shallot until golden and soft.
10. Toss with the flour. Allow to cook for 1-2 minutes.
11. Mix in one cup of the Madeira wine and cook until reduced by half.
12. 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).
13. Stir in the mushrooms.
14. Add the remaining butter and 1/2 cup of the Madeira. Heat through.
15. Season to taste.