Roast Fillet of Beef with Mushroom Tarragon Sauce
Elevate your dinner table with this succulent Roast Fillet of Beef with Mushroom Tarragon Sauce, a show-stopping centerpiece perfect for special occasions or an indulgent treat. This recipe highlights tender beef fillet, seared to perfection and roasted to a juicy medium-rare, paired with a velvety sauce packed with the earthy richness of mushrooms, aromatic shallots, and the bright, licorice-like notes of fresh tarragon. A splash of white wine and a touch of heavy cream create a luxurious, balanced finish that beautifully complements the flavorful beef. Ready in just about an hour, this elegant dish combines gourmet results with approachable techniques, making it an impressive yet achievable meal to delight your guests. Serve alongside roasted vegetables, creamy mashed potatoes, or crusty artisan bread for the ultimate dining experience.
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Recipe Information
Ingredients
- 1.5 lbs beef fillet (tenderloin)
- 2 tbsp olive oil
- 1.5 tsp kosher salt
- 1 tsp black pepper, freshly ground
- 2 tbsp unsalted butter
- 2 medium shallots, finely chopped
- 2 cloves garlic, minced
- 8 oz mushrooms, sliced (such as cremini or white button)
- 0.5 cup dry white wine
- 1 cup beef stock
- 0.5 cup heavy cream
- 2 tbsp fresh tarragon, chopped
Instructions
Preheat your oven to 400°F (200°C).
Pat the beef fillet dry with paper towels and rub it all over with 1 tablespoon of olive oil. Season generously with kosher salt and freshly ground black pepper.
Heat a large ovenproof skillet over medium-high heat and add the remaining 1 tablespoon of olive oil. Sear the beef on all sides until it is well-browned, about 2-3 minutes per side.
Transfer the skillet with the beef fillet to the preheated oven and roast until the internal temperature reaches 125°F (52°C) for medium-rare, about 20-25 minutes. Adjust the cooking time based on your preferred doneness. Remove the beef from the oven, transfer it to a cutting board, and tent loosely with aluminum foil. Let it rest for 10 minutes.
While the beef is resting, prepare the mushroom tarragon sauce. In the same skillet, melt the butter over medium heat. Add the shallots and garlic, cooking until softened and fragrant, about 2-3 minutes.
Add the sliced mushrooms and cook until they release their liquid and begin to brown, about 6-8 minutes.
Pour in the white wine, scraping the bottom of the skillet to deglaze any browned bits. Let the wine simmer and reduce by half, about 3-4 minutes.
Stir in the beef stock and bring the mixture to a gentle simmer. Cook for about 5 minutes to concentrate the flavors.
Add the heavy cream and chopped tarragon. Stir well and simmer for another 2-3 minutes until the sauce thickens slightly. Taste and adjust seasoning with salt and pepper as needed.
Slice the beef fillet into thick medallions and serve on a platter. Spoon the mushroom tarragon sauce generously over the slices and serve immediately.
Nutrition Facts
Calories |
695 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 48.3 g | 62% | |
| Saturated Fat | 21.1 g | 105% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 165 mg | 55% | |
| Sodium | 565 mg | 25% | |
| Total Carbohydrate | 6.9 g | 3% | |
| Dietary Fiber | 1.5 g | 5% | |
| Total Sugars | 3.1 g | ||
| Protein | 47.6 g | 95% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 55 mg | 4% | |
| Iron | 5.4 mg | 30% | |
| Potassium | 880 mg | 19% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
