Roast Beef Tenderloin With Mushroom Madeira Sauce

635 faves | 4 recommends
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Wolfgang Puck


For two people you only need 1lb. The mushrooms were delicious. The sauce was not. The juice from the steak was delicious by itself but adding the Dijon mustard and cream was unnecessary. I guess I just don't like creamy sauces on my steak. I highly recommend the mushrooms sautéed in butter with garlic and shallots!
Thida Soe   •  19 Oct   •  Report
So tender and delicious!
092e7b1b161f   •  24 Mar   •  Report
Mouth watering!!!!
ba923734a45e   •  13 Feb   •  Report
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1 (4-pound) whole beef tenderloin roast, preferably the wide end, cut, trimmed, and tied

Kosher salt and freshly ground black pepper

2 tablespoons olive oil

1 large onion, peeled, cut into 1-inch chunks

2 celery stalks, cut into 1-inch chunks

2 medium carrots, peeled, cut into 1-inch chunks

2 to 4 tablespoons butter (or to taste)

1/2 pound button mushrooms, or a mixture of button mushrooms and shiitakes, quartered or cut into eighths if large

2 shallots, minced

2 garlic cloves, minced

1 cup Madeira

2 cups homemade chiken stock or good-quality canned chicken broth

1/2 cup heavy cream

2 teaspoons Dijon mustard

2 teaspoons bottled barbecue sauce

2 tablespoons chopped flat-leaf parsley or chives for garnish

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