By slicing the raw tenderloin, seasoning each slice, and spreading it with wine-flavored mushroom duxelles and then reforming the roast, you will have a deliciously flavored tenderloin that practically serves itself.

The duxelles stuffing

1 lb of fresh mushrooms finely minced
3 Tbsp of butter
1/4 cup minced shallots
1/2 cup of finely minced cooked ham
2 Tbsp of flour and 1/3 cup of Madeira
1 egg yolk
1/2 tsp of dried tarragon, salt and pepper

• Heat the butter to foaming in a frying pan, sauté until all moisture evaporates and mushrooms brown lightly.
• Sprinkle in the flour, mix well and blend in the wine. Stir over high heat for 1 minute.
• Remove from heat and blend in the egg yolk, tarragon, salt and pepper.

Stuffing and tying the filet

You will need:

• A double thickness of well-washed damp cheesecloth large enough to envelop beef
• Cooking oil
• White string
• Tray
• Pastry brush

All this can be done the day before – the roast will pick up added flavor.

• Cut the meat into 1/2 inch thick slices.
• Lay the cheesecloth on a tray and paint with cooking oil.
• Salt and pepper each slice.
• Spread with 1-1/2 Tbsp of duxelles and reform the roast.
• Tie one loop of string around the lengh ot the roast then stretch the cheesecloth tightly over it.
• Twist each end and tie securely with string.
• Twist a tight spiral of string from one end of the roast to the other.

Browning and cover-roasting the beef

This should be done at least an hour before serving.

2-1/2 cups of brown stock
Cooking oil
2 Tbsp of butter
1/2 cup of onions
1/2 cup of carrots
bay leaf, thyme

• Brown the roast in the cooking oil on a heavy frying pan.
• Place it in an heavy casserole.
• Discard the oil.
• Melt the butter in the same pan and slightly brown the vegetables.
• Stir in the herbs and strew the vegetables around the roast in the casserole.
• Deglaze the pan with the stock and pour the liquid into a cup. Reserve.
• Cover casserole and set over high heat until it sizzles, then place in middle level of an oven preheated to 375°F.
• Roast for 30 to 40 minutes (125°F for red-rare) basting after 15 minutes.
• Set beef on a hot serving platter and leave it for 15 minutes while finishing the sauce.

Sauce

Reserved stock
1 Tbsp of tomato paste
1/2 Tbsp cornstarch blended with 1/4 cup of Madeira wine
2 Tbsp of butter
salt and pepper

• Skim fat off cooking juices in the casserole.
• Add tomato paste, stock and reduce slowly.
• Stir in cornstarch and wine and simmer 2 or 3 minutes.
• Correct seasonings.