Preheat oven to 425 degrees. Season beef roast with 1 tsp. salt and 1 tsp. pepper. Place roast on rack in shallow roasting pan. Roast, uncovered, for 35 to 45 minutes for medium-rare (135 degrees) or 45 to 50 minutes for medium-well (150 degrees) doneness.
Recipe
Author
Hy-Vee Test Kitchen
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Description
Impress your guests with this classic beef recipe using a simple cooking method that will allow you more time to enjoy the holiday festivities.
Servings and Ingredients
Ingredients
Serves 8
| Quantity | Ingredient | Add |
|---|---|---|
| 1 (2-1/2-lb.) center cut beef tenderloin roast | ||
| 1 ¼ tsp. Hy-Vee salt, divided | ||
| 1 ¼ tsp. Hy-Vee black pepper, divided | ||
| 4 tbsp. Hy-Vee butter, divided | ||
| ½ c. chopped shallots | ||
| 1 lbs. sliced mushrooms | ||
| 1 ½ tbsp. minced garlic | ||
| 1 ½ c. dry white wine | ||
| 2 ¼ c. Hy-Vee reduced-sodium beef broth | ||
| 1 ½ dried tarragon leaves |
Things To Grab
- Roasting pan with rack
- Large skillet
- Carving board
- Aluminum foil
Directions
Meanwhile, melt 2 Tbsp. butter in a large skillet over medium heat. Add shallots; cook 2 minutes or until golden brown, stirring frequently. Add mushrooms and garlic; cook 3 to 4 minutes or until mushrooms are tender. Stir in wine; simmer for 7 minutes. Add broth; bring to a boil. Simmer for 15 to 20 minutes or until liquid is reduced by half. Stir in remaining 2 Tbsp. butter until melted. Stir in tarragon leaves and remaining 1/4 tsp. salt and 1/4 tsp. pepper.
Remove roast from oven when temperature reaches desired doneness. Transfer roast to carving board; tent loosely with foil. Let stand 15 minutes before slicing. Serve with sauce.
Nutrition facts
Servings
290 Calories per serving
Amounts Per Serving
- Total Fat: 13g
- Cholesterol: 87mg
- Sodium: 194mg
- Total Carbohydrates: 5g
- Protein: 26g
Recipe Source:
Beefitswhatsfordinner.com