Roasted Beef Tenderloin with Tarragon Sauce (Filet de Boeuf Rôti à l Estragon)

JWU College of Culinary Arts

10 servings

Serving Size
5 ounces (142 grams)

Recipe ID

US standard
Tarragon vinegar
4 ounces
118 milliliters
4 ounces
118 milliliters
Beef tenderloin, trimmed, silver skin removed
1 (3 ½ to 4 pounds)
1 (1.6 to 1.8 kilograms)
10 slices
10 slices
White wine
1 pint
474 milliliters
Shallots, peeled, diced brunoise
3 ounces
85 grams
Peppercorns, crushed
1 teaspoon
1 teaspoon
Mushrooms, clean, trimmed, sliced
1 pound
454 grams
4 ounces
120 milliliters
4 ounces
110 grams
Tarragon leaves, fresh, washed, chopped
1 ½ ounces
43 grams
Heavy cream
8 ounces
240 milliliters
4 ounces
120 milliliters
To taste
To taste
Black pepper, freshly ground
To taste
To taste
  1. Gather all the ingredients and equipment.
  2. Preheat the convection oven to 400°F (204°C). Combine the vinegar and water. Bard the beef with the bacon, and truss lightly with butcher’s twine.
  3. Place the tenderloin in a roasting pan, and roast in the oven until well browned and medium rare, (about 20 minutes.) Baste the filet 2 or 3 times during the roasting with the vinegar mixture. The internal temperature should be 115°F to 120°F (46°C to 49°C). Remove. Rest and hold at 135°F (57°C).
  4. Pour the cooking liquid into a saucepan, and add the wine, shallots, and peppercorns. Boil to reduce by half. Dépouille, strain through chinois, and set aside.
  5. Place butter in a saucepan, heat, add mushrooms and sauté 2 minutes. Singer with flour and sauté 2 minutes more.
  6. Add the reduction and the demi-glace Add the chopped tarragon. Heat to a simmer.
  7. Temper in the heavy cream. Simmer to slightly thicken, taste, and adjust seasoning.
  8. To serve, slice beef on an angle, allowing two thin slices or one thick (1 ½”) slice per servings. Arrange the slices on a preheated dinner plate, and nappé with sauce.