Roast Beef Tenderloin With Mushroom Madeira Sauce - Wolfgang Puck BTOBR0050 Bistro collection Manual

Roast Beef Tenderloin with
Mushroom Madeira Sauce
8 servings
This makes a marvelous holiday meal. Serving roast beef is, to me, like dressing
up in a black tie. It elevates the meal's entire tone. A beef main course also lets
you serve a great red wine such as a cabernet sauvignon, Rhone, or Barolo.
One of my favorite roasts is the tenderloin, the same piece of meat that is cut
crosswise into filets mignons. Though far from a bargain, it's well worth the cost.
And you don't have to search for the most expensive prime meat, since choice
tenderloin is sufficiently well-marbled and tender to work perfectly. Do, however,
seek out a piece with the widest possible diameter so there's less risk of
overcooking, and use a meat thermometer.
INGREDIENTS
1 (4-pound) whole beef tenderloin roast,
preferably the wide end, cut, trimmed, and tied
Kosher salt and freshly ground black pepper
2 tablespoons olive oil
1 large onion, peeled, cut into 1-inch chunks
2 celery stalks, cut into 1-inch chunks
2 medium carrots, peeled, cut into 1-inch chunks
2 tablespoons olive oil
2 to 4 tablespoons butter (or to taste)
1/2 pound button mushrooms,
or a mixture of button mushrooms and shiitakes,
quartered or cut into eighths if large
2 shallots, minced
2 garlic cloves, minced
1 cup Madeira
2 cups homemade chicken stock
or good-quality canned chicken broth
1/4 cup heavy cream
2 teaspoons Dijon mustard
2 teaspoons bottled barbecue sauce
2 tablespoons chopped flat-leaf parsley or chives for garnish
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Roast Beef Tenderloin (cont.)
METHOD
1 Adjust the oven shelf to the middle position and preheat the oven to 400°F
on Roast/Pizza. Meanwhile, if the butcher hasn't done this for you, at 1-inch
intervals, tie kitchen string around the tenderloin's diameter to give it a
uniform, compact shape. Season all over with salt and pepper to taste.
2 Heat a small, heavy roasting pan or large ovenproof sauté pan on top of the
stove over high heat. Add 2 tablespoons of the olive oil. Sear the tenderloin
until uniformly well browned, 2 to 3 minutes per side. Remove the tenderloin
from the pan.
3 Add the onion, celery, and carrots to the pan, reduce the heat slightly, and
sauté, stirring occasionally, until golden, 5 to 7 minutes. Place the tenderloin
on top and transfer the pan to the preheated oven. Roast the tenderloin until
medium rare, 18 to 20 minutes. An instant-read thermometer inserted into
its center should register 130°F. Remove the tenderloin from the pan and
place it on a carving board. Cover with aluminum foil and leave the roast to
rest in a warm spot while you prepare the sauce.
4 While the meat is resting, prepare the sauce. Heat a heavy sauté pan or
medium saucepan over medium-high heat. Add the olive oil. As soon as it is
hot, add 2 tablespoons of the butter, the mushrooms, shallots, and garlic.
Sauté, stirring frequently, until the mushrooms are light golden, about 5
minutes. Set aside.
5 Place the roasting pan over medium-high heat. Add the Madeira and, stir and
scrape with a wooden spoon to dissolve the pan deposits. Raise the heat and
boil the Madeira until reduced to about cup, 5 to 7 minutes. Add the chicken
stock and continue to boil until reduced by half, 10 to 12 minutes. Strain
the mixture into the pan with the mushrooms (discard the onion, celery, and
carrots), stir together, and bring to a simmer. Stir in the heavy cream and
continue boiling the sauce until thick enough to coat the back of a spoon,
about 3 minutes. Reduce the heat to a gentle simmer and stir in the
mustard, barbecue sauce, and, if you wish, another 2 tablespoons butter, a
little at a time. Stir until well blended and satiny. Carefully pour in any meat
juices that have collected from the resting tenderloin and stir. Season to
taste with salt and pepper.
6 With the tip of a sharp knife, carefully snip off the strings from the roast. Cut
the meat across the grain into slices 1/4 to 1/2 inch thick. Arrange them on
the heated platter or individual serving plates, garnish with parsley or chives,
and pass the sauce in a heated bowl .or sauceboat for guests to help
themselves.
Recipe Courtesy Wolfgang Puck Makes it Easy
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