A special occasion calls for an impressive roast. Beef tenderloin is a bit of a splurge but easier to cook than turkey. The melt-in- your-mouth texture and rich flavour make for an unforgettable holiday meal.
- Prep time 30 minutes
- Total time 1 hour & 30 minutes
- Portion size 10 servings
- 2 pkg (each 14 g) mushroom
- 17 kg trimmed beef tenderloin premium oven roast tied at 1/2-inch (1 cm) intervals
- 3/4 teaspoons salt
- 1/2 teaspoon pepper
- 2 tablespoons butter
- 1 tablespoon olive oil
- 3 shallots thinly sliced
- 2 tablespoons sherry vinegar
- 1 1/2 cup dry sherry
- 2 1/2 cups sodium-reduced beef broth
- 3 tablespoons butter softened
- 3 tablespoons all-purpose flour
- pinch salt
MethodBeef Tenderloin: In spice grinder, or using mortar and pestle, grind mushrooms into fine powder. Set aside. (Make-ahead: Store in airtight container for up to 2 days.)
Rub beef all over with salt and pepper, pressing to adhere. In large skillet, heat butter with oil over medium-high heat; cook beef, turning occasionally, until browned all over, about 7 minutes.
Rub beef all over with half of the mushrooms; reserve remaining mushrooms for Sherry Gravy. Place beef on greased rack in roasting pan; roast in 400?F (200?C) oven until instant-read thermometer inserted in centre reaches 135?F (58?C) for rare, about 50 minutes.
Remove beef to cutting board; let rest for 10 minutes. Remove butcher's twine before slicing across the grain.
Sherry Gravy: While beef is resting, in clean skillet, cook shallots over medium heat, stirring occasionally, until softened, about 5 minutes. Stir in vinegar; cook, scraping up browned bits, until vinegar is reduced to coat shallots, about 2 minutes. Scrape into bowl. Set aside.
Remove rack from roasting pan. Heat pan over medium heat; stir in sherry, scraping up browned bits. Bring to boil; cook until reduced to 3/4 cup, about 5 minutes. Whisk in broth and reserved mushrooms; bring to boil.
Stir butter with flour; whisk into roasting pan. Bring to boil; cook, whisking constantly, until thickened, about 4 minutes. Strain through fine-mesh sieve into heatproof bowl; stir in shallot mixture and salt. Serve with beef.
Nutritional facts per serving: about
- Sodium 358 mg
- Sugars 1 g
- Protein 38 g
- Calories 396.0
- Total fat 20 g
- Potassium 617 mg
- Cholesterol 108 mg
- Saturated fat 9 g
- Total carbohydrate 9 g
- Iron 36.0
- Folate 7.0
- Calcium 2.0
- Vitamin A 5.0