One secret of this beef tenderloin is the slow oven, which allows for a gentle roasting, and produces an even, rosy hue throughout the muscle. The other trick is roasting the beef on top of the pan sauce, which not only flavors the meat, but also humidifies the oven for a moist, aromatic cooking environment.

Recipe Summary

prep:
15 mins
cook:
1 hr 5 mins
additional:
1 hr
total:
2 hrs 20 mins
Servings:
6
Yield:
6 servings
Advertisement

Ingredients

6
Original recipe yields 6 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Combine porcini mushrooms and water in a bowl; soak until soft, 1 hour. Drain and reserve liquid. Dice and set mushrooms and reserved liquid aside.

    Advertisement
  • Preheat oven to 325 degrees F (165 degrees C).

  • Season beef generously with salt and pepper. Heat vegetable oil in a large ovenproof skillet over high heat. Place beef in the skillet; cook until brown on all sides, 5 to 8 minutes per side.

  • Reduce heat to medium and stir in 1 tablespoon butter, shallots, and a pinch of salt; cook until shallots are soft and translucent, 5 to 7 minutes.

  • Pour tarragon vinegar into the skillet and bring to a boil while scraping any browned bits off of the bottom. Stir until liquid is reduced by half, 2 to 4 minutes.

  • Pour in veal stock, cream, 1/2 cup reserved mushroom liquid, mushrooms, salt, and pepper; stir to combine. Return beef to the skillet.

  • Roast in the preheated oven until meat is medium rare, about 45 minutes. An instant-read thermometer inserted into the center should read 130 degrees F (54 degrees C). Transfer meat to a plate and loosely tent with foil. Set skillet over high heat and bring pan juices to a boil.

  • Stir in 1 tablespoon butter and tarragon; season with salt and pepper to taste. Return tenderloin and any accumulated juices to skillet and serve.

Nutrition Facts

489 calories; protein 56.8g; carbohydrates 5.8g; fat 25g; cholesterol 173.1mg; sodium 148.7mg. Full Nutrition
Advertisement

Reviews (126)

Read More Reviews

Most helpful positive review

Rating: 5 stars
11/23/2012
This recipe was delicious!! The tenderloin was cooked to perfection. The sauce was pretty good but the tenderloin would have been delicious without the sauce as well. Read More
(35)

Most helpful critical review

Rating: 3 stars
01/28/2018
Chef John’s method of cooking this cut of meat is awesome, and it really was fool proof. But I gotta say, the flavors of the porcini mushrooms and the tarragon vinegar and tarragon really overpowered this dish. Next time I’m going to substitute just regular mushrooms, add more chicken stock (instead of mushroom water), and use white wine in place of the tarragon vinegar. At the end I will add a little bit of parsley as opposed to fresh tarragon. All that aside - the meat was perfect. My tenderloin was 2.8 pounds. I seared it for 5-6 minutes per side and had it in the oven for exactly 45 mins. My thermometer read 130 - the meat was perfectly rare but not purple. Read More
(11)
161 Ratings
  • 5 star values: 150
  • 4 star values: 8
  • 3 star values: 2
  • 2 star values: 1
  • 1 star values: 0
Rating: 5 stars
11/22/2012
This recipe was delicious!! The tenderloin was cooked to perfection. The sauce was pretty good but the tenderloin would have been delicious without the sauce as well. Read More
(35)
Rating: 5 stars
02/27/2013
I've made this twice. The first time I followed it to a tee, except I screwed up and added a bit to much salt. The second time, I made a couple of changes/additions, and it turned out to be one of the best things I've ever tasted. I used red wine instead of the vinegar, used a little less tarragon, and I stirred in 2-3oz of goat cheese right at the end. The goat cheese totally changed the taste of the sauce from really good, to amazing! When doesn't goat cheese make things better? Thanks for a great recipe! Read More
(32)
Rating: 5 stars
06/21/2013
A superb recipe, and my family would give it 10 stars if we could. As I didn't have some of the items I improvised :) I used a Topside Beef Roast, I couldn't find Taragon Vinegar, so used Red Wine instead. Also didn't have fresh Taragon so used approx. 3/4 tablespoon of dried Taragon. Everyone LOVED it. It was so tender and the sauce is excellent. This is a definite keeper. Thank you so much for sharing it with us. Read More
(28)
Advertisement
Rating: 5 stars
04/06/2013
This roast is so delicious. I followed the recipe to a T (as I always do with Chef John's recipes) and it was so simple to make. The sauce was divine and my family likes a lot of sauce so I doubled the sauce and it was PERFECT. Now I am just hoping Chef John can post another recipe where I can get rid of the rest of these porcini's:) Read More
(14)
Rating: 3 stars
01/28/2018
Chef John’s method of cooking this cut of meat is awesome, and it really was fool proof. But I gotta say, the flavors of the porcini mushrooms and the tarragon vinegar and tarragon really overpowered this dish. Next time I’m going to substitute just regular mushrooms, add more chicken stock (instead of mushroom water), and use white wine in place of the tarragon vinegar. At the end I will add a little bit of parsley as opposed to fresh tarragon. All that aside - the meat was perfect. My tenderloin was 2.8 pounds. I seared it for 5-6 minutes per side and had it in the oven for exactly 45 mins. My thermometer read 130 - the meat was perfectly rare but not purple. Read More
(11)
Rating: 5 stars
12/26/2012
Wow! This was amazing!! Absolutely as good as you would get in a 5-star restaurant. I followed the directions exactly. Had to go to a couple of grocery stores to find veal stock and tarragon vinegar but I think using all the recommended ingredients was key. This was our Christmas dinner this year and everyone raved. Can't thank you enough! Read More
(11)
Advertisement
Rating: 5 stars
08/19/2014
I am considered a very good cook, but when I made this beautiful roast it surpassed anything else I've made. My company was raving days later that they had never had beef as delicious or tender and this was. I also didn't have tarragon vinegar so used white whine vinegar and couldn't find dried porchini mushrooms so used a combo of 3 kinds of mushrooms. I will find the correct ingredients next time. I had just sharpened all my knives and felt like a professional butcher following instructions for trimming and tying the roast. Took the roast out at 128 degrees, let it sit for 40 minutes tented....true perfection. Thank you so much Chef John! Read More
(11)
Rating: 5 stars
01/23/2015
the roast was tender, but when I combined the cream with the vinegar and broth, it appeared the cream curdled, what did I do wrong?? Read More
(6)
Rating: 5 stars
01/12/2013
FANTASTIC! flavor. Read More
(5)
Advertisement