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
- 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
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.
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.