EatinEatOut : Holiday 2012
30 WWW.EATINEATOUT.CA Tenderloin is the toast of the town -- it’s the most tender Oven Roast you can buy and also one of the leanest -- a great guilt-free pleasure. It's nice neat shape helps it to cook faster than most roasts and makes it elegant to serve as well. If speed is of the essence, Tenderloin can be roasted at a steady 400oF (200oC) without too much of a sacrafice in tenderness. 1. Finely chop dried mushrooms; set aside half and soak in 1/4 cup warm water. Combine remaining mushrooms, oil, mustard, rosemary, garlic, pepper and salt; rub all over roast. Insert meat thermometer length- wise into centre of roast so shaft is not visible. Place on rack in ovenproof skillet or shallow pan. Add 1/4 inch (5 mm) water to pan (to prevent dried mushrooms from scorching). 2. Cook roast, uncovered, in 450°F (230°C) oven for 10 minutes; reduce heat to 275°F (140°C) or until thermometer reads 145°F (63°C) for medium-rare (about 2 hours). Transfer roast to cutting board; tent with foil for 15 minutes, reserving pan drippings. 3. Meanwhile, prepare Mighty Mushroom Sauce. Serve with roast. Serves 4 to 6. MIGHTY MUSHROOM SAUCE: Heat reserved pan drippings in roasting pan on stove top over medium-high heat; add 2 tsp butter and melt. Add 1 cup sliced fresh mushrooms and 1/4 cup chopped onion; sauté until tender. Stir in reserved soaked mushrooms and soaking liquid, 1/4 cup red wine and simmer 2 to 3 minutes. Stir in 1 cup beef broth; cook, stirring, until boiling. Stir in a mixture made of 1 Tbsp cornstarch + 1Tbsp cold water; cook and stir until thickened. Season to taste. Makes about 1 cup. 1 pkg dried mushrooms (approx 14 g) 1 Tbsp EACH olive oil and grainy mustard 2 tsp chopped fresh rosemary 1 clove garlic, minced 1/4 tsp pepper and coarse sea salt 3 lb Beef Tenderloin Oven Roast Mighty Mushroom Sauce (recipe follows) Mushroom-Crusted Tenderloin with Mighty Mushroom Sauce Perfect roast beef made easy! Watch the how-to video here.