Beef Tenderloin with Creamy Mushroom Sauce
A slow-roasting technique achieves perfectly uniform, blush-pink tenderloin throughout. A garlic-thyme butter crust and a rich, Marsala-infused mushroom sauce complete this centerpiece.
Ingrédients
- 1 - 1.25 kg centre cut beef tenderloin (eye fillet) · tied
- 1 1/2 tsp cooking / kosher salt
- 1/2 tsp black pepper
- 1 tbsp vegetable oil
- 75 g unsalted butter · softened
- 1 tsp garlic · finely grated
- 1 tsp fresh thyme leaves · finely chopped
- 1/4 tsp cooking/kosher salt
- 1/4 tsp black pepper
- 150 g white mushrooms · sliced 3mm thick
- 1/2 tsp garlic · finely minced
- 1 thyme sprig
- 3/4 cup Marsala · Italian fortified wine
- 1/2 cup chicken stock · low sodium
- 3/4 cup thickened cream
- 1/4 tsp black pepper
Préparation
- 1
Pat the beef dry with paper towels and season with salt and pepper. Place on a rack over a tray and refrigerate uncovered for 12 to 24 hours.
- 2
Mix the softened butter, 1 tsp grated garlic, chopped thyme, 1/4 tsp salt, and 1/4 tsp pepper in a bowl to create the butter slather. Remove beef from the fridge 2 hours before cooking.
- 3
Heat oil in an ovenproof heavy-based pan over high heat until smoking. Brown the surface of the beef aggressively on all sides. Remove beef to a rack to cool for 15 minutes.
- 4
Preheat oven to 120°C. Return beef to the cooled pan and coat the top and sides with 3/4 of the prepared butter slather.
- 5
Roast for 15 minutes, remove, and coat with the remaining butter. Continue roasting for another 25 to 35 minutes until the internal temperature reaches 53°C.
- 6
Rest the beef on a cutting board for 10 minutes before slicing.
- 7
To make the sauce, pour the roasting juices from the skillet into a bowl and skim 1/4 cup of the rendered fat back into the pan. Heat the pan over high heat, sauté the mushrooms, then add the minced garlic and thyme sprig for 2 minutes.
- 8
Pour in the chicken stock and reduce by half. Add the Marsala, cream, 1/4 tsp pepper, and the remaining reserved roasting juices. Simmer for 5 minutes until thickened, then adjust salt to taste.