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

Author
JWU College of Culinary Arts

Yield
10 servings

Serving Size
5 ounces (142 grams)

Recipe ID
C00387

Ingredients
US standard
Metric
Tarragon vinegar
4 ounces
118 milliliters
Water
4 ounces
118 milliliters
Beef tenderloin, trimmed, silver skin removed
1 (3 ½ to 4 pounds)
1 (1.6 to 1.8 kilograms)
Bacon
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
Butter
4 ounces
120 milliliters
Flour
4 ounces
110 grams
Tarragon leaves, fresh, washed, chopped
1 ½ ounces
43 grams
Heavy cream
8 ounces
240 milliliters
Demi-glace
4 ounces
120 milliliters
Salt
To taste
To taste
Black pepper, freshly ground
To taste
To taste
Preparation
  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.