Preheat oven to 425 degrees. Season beef roast with 1 tsp. salt and 1 tsp. pepper. Place roast on rack in shallow roasting pan. Roast, uncovered, for 35 to 45 minutes for medium-rare (135 degrees) or 45 to 50 minutes for medium-well (150 degrees) doneness.
Impress your guests with this classic beef recipe using a simple cooking method that will allow you more time to enjoy the holiday festivities.
Servings and Ingredients
|1 (2-1/2-lb.) center cut beef tenderloin roast|
|1 ¼ tsp. Hy-Vee salt, divided|
|1 ¼ tsp. Hy-Vee black pepper, divided|
|4 tbsp. Hy-Vee butter, divided|
|½ c. chopped shallots|
|1 lbs. sliced mushrooms|
|1 ½ tbsp. minced garlic|
|1 ½ c. dry white wine|
|2 ¼ c. Hy-Vee reduced-sodium beef broth|
|1 ½ dried tarragon leaves|
Things To Grab
- Roasting pan with rack
- Large skillet
- Carving board
- Aluminum foil
Meanwhile, melt 2 Tbsp. butter in a large skillet over medium heat. Add shallots; cook 2 minutes or until golden brown, stirring frequently. Add mushrooms and garlic; cook 3 to 4 minutes or until mushrooms are tender. Stir in wine; simmer for 7 minutes. Add broth; bring to a boil. Simmer for 15 to 20 minutes or until liquid is reduced by half. Stir in remaining 2 Tbsp. butter until melted. Stir in tarragon leaves and remaining 1/4 tsp. salt and 1/4 tsp. pepper.
Remove roast from oven when temperature reaches desired doneness. Transfer roast to carving board; tent loosely with foil. Let stand 15 minutes before slicing. Serve with sauce.
Amounts Per Serving
- Total Fat: 13g
- Cholesterol: 87mg
- Sodium: 194mg
- Total Carbohydrates: 5g
- Protein: 26g