Are you hoping to prepare a fancy and delicious holiday dinner?
When you are looking to entertain a large group of people and still have time to enjoy your guests…Beef Tenderloin, otherwise know as Filet Mignon Roast, is the way to go. This tender, juicy cut of beef is simple to prepare and will roast in your oven in less than an hour!
Yep, if you have never cooked up a Beef Tenderloin, add it to the menu this Christmas!
I have prepared this five and a half pound Beef Tenderloin roast with a Cabernet-Shitake Mushroom gravy. The entire meal can be prepped and on the table in ninety minutes. Start to Finish!
This recipe will feed ten to twelve people.
Click through the photo gallery for step by step instructions, the full recipe is posted below the gallery.
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- You will need Beef Stock, Cabernet Wine, Cornstarch, Three nice size Shallots, 12 ounces of Baby Bella Mushrooms, 6-8 ounces of Shitake mushrooms, and a bunch of fresh Thyme
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- Do not try to prepare an expensive cut of meat without this handy tool! You can calibrate your meat thermometer by placing it in a glass with ice water. It should register about thirty eight degrees or so. Now that you know your thermometer is accurate, you will be able to trust it to tell you when your Filet has reached 130 degrees!
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- This is a five and a half pound Beef Tenderloin. It should feed about 10-12 people. Allow the beef to come to room temperature before preparing. About 45 minutes.
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- Pre-heat the oven to 400 degrees fahrenheit. You will want to season the roast with Olive Oil, fresh ground Salt and Pepper.
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- Drizzle the Filet with Olive Oil and gently rub it into the meat.
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- Season generously with Salt and Pepper. I used my favorite Pink Himalayan Sea Salt…It makes it seem extra fancy;)
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- Place the Tenderloin in a large roasting pan. Sprinkle about 1/4 cup of beef stock around the roast. I used a disposable, 18×14 pan, the roast will just about fit. ( I am hoping Santa may be bringing me a fancy roasting pan this Christmas!) Place the roast in the oven, uncovered, for about 45 – 50 minutes. For rare, remove from the oven at 130 degrees. For medium , remove at 135 degrees and for Medium Well, remove at 140 degrees. Just remember….this roast cooks quick!! You do not want to overcook this beautiful piece of beef. Be sure to check it a 45 minutes. You can always pop it back in the oven, but you cannot un-cook it!!
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- Gently rinse the Baby Bella’s and pat dry with a paper towel. The Shitake mushrooms should just be wiped with a damp cloth. Slice up the shallots and the mushrooms.
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- This gravy is so simple! While the tenderloin is in the oven, heat two tablespoons of butter with two tablespoons of olive oil, in a large skillet.
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- Add the sliced shallots and sauté for 2 minutes.
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- Add the mushrooms and sauté for about 4 minutes more.
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- Now you will add one cup of beef stock, two cups of Cabernet and simmer for 8-10 minutes over medium heat.
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- After the mushrooms have softened, add a tablespoon of fresh thyme.
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- I also like to add a whole sprig or two of Thyme. Just remove it and discard before you thicken the gravy.
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- This is after about 15 -18 minutes of simmering.
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- Now you can remove the mushrooms to a bowl. Turn off the heat on the gravy and wait until the Tenderloin is done. You will heat and thicken the gravy, just before serving.
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- The center of the Tenderloin will be rare if you remove it from the oven at 130 degrees. The ends will be slight more cooked.
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- Let it set on the counter, lightly covered with foil for 10 minutes.
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- You will need one teaspoon of cornstarch mixed with two tablespoons of water.
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- Turn the heat to medium high and start to whisk the cornstarch into the gravy.
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- Let it come to a simmer, it should thicken nicely in three to four minutes! Add the mushrooms back into the gravy to heat them up just about 2 minutes. So Simple!
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- Slice the Beef Tenderloin on a large cutting board, using a large Sharp knife.
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- Like I said, this is rare. If you like it less pink, cook a few minutes longer….just remember five minutes more in a 400 degree oven..will make a big difference. The meat cooks quick!
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- Cut the meat in quarter inch slices.
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- So Delicious!
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- Your guests will absolutely love this beautiful meal:)
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- So delicious !
You will find printable instructions here Prime Filet Mignon with Cabernet Mushroom Gravy
To make this delicious meal ask The Butcher for a Prime Beef Tenderloin
You will also need:
One and a quarter cups of Beef Stock
One teaspoon of Cornstarch
Two cups of Cabernet wine
Three Shallots; sliced
Twelve ounces of Baby Bella Mushrooms
Eight ounces of Shitake Mushrooms
A Bunch of fresh Thyme
Olive Oil and fresh ground Salt and Pepper.
Allow the Beef Tenderloin to come to room temperature. About 45 minutes.
Pre-heat the oven to 400 degrees fahrenheit.
Season the roast with olive oil, fresh ground salt and pepper. Place in a large roasting pan with quarter cup of beef stock sprinkled in the bottom.
Roast, uncovered for 45-55 minutes, depending on your wellness preference. Use a meat thermometer! Remove at 130 degrees internal temperature for rare, 135 for medium, and 140 for medium-well. Let the roast stand, loosely covered with foil, for ten minutes before slicing.
You can make this easy Cabernet Mushroom gravy while the beef is cooking. Sauté two tablespoons of butter and two tablespoons of olive oil in a large skillet. Add the sliced shallots and sauté for about two minutes. Add the sliced mushrooms and continue sautéing for another four minutes. Add one cup of beef stock and two cups of Cabernet wine. Bring mixture to a simmer over medium heat and cook for about eight to ten minutes. Add a tablespoon of fresh Thyme and continue to simmer for another five minutes. Remove the mushrooms to a bowl until beef is done. Just before slicing you can thicken the gravy with one teaspoon of cornstarch dissolved in two tablespoons of water. Whisk over medium high heat for about three minutes. Add the mushrooms to heat through.
Chowfancy 
Reblogged this on chowfancy and commented:
Time to start thinking about your holiday menu!
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