"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." — Chef John
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dried porcini mushrooms
2 1/2 pounds
trimmed beef tenderloin roast, tied
salt and ground black pepper to taste
chopped fresh tarragon
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.
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!
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 :)
Interesting recipe actually.....a bit time consuming to prepare....I used balsamic vinegar instead of the tarragon vinegar because I could not find any in the grocery store. Sauce was excellent....the meat is a beautiful cut of meat but so expensive....we will try it with a different cut of meat and see how it turns out. Tenderloin is definitely great for special celebrations though. Quite good and it deserves 5 stars in my book.
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!
Could really be a '5' because the mushroom drippings are excellent, but the meat while good was not outstanding.
I love the perfect timing and the video for a first timer. I elected to make a horseradish sauce so I wouldn't still be in the kitchen until the very end!
* Percent Daily Values are based on a 2,000 calorie diet.
Roast Beef Tenderloin
Serving Size: 1/6 of a recipe
Servings Per Recipe: 6
Amount Per Serving
Calories from Fat: 225
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