Roast Beef Tenderloin with Morel Cream Sauce

Name: Roast Beef Tenderloin with Morel Cream Sauce
Prep time: 1 h
Cook time: 1 h
Total time: 1 h
Yield: 6
Cuisine: Global
Ingredients: 296 milliliters heavy cream; 473 milliliters ounces dried morels; 1 kilograms trimmed and tied beef tenderloin roast; 6 servings Salt and freshly ground pepper; 2 larges shallots, minced; 3 Tbsps unsalted butter; 1 Tbsp vegetable oil; 355 milliliters boiling water

Roast Beef Tenderloin with Morel Cream Sauce is a gluten free main course. This recipe makes 6 servings with 549 calories, 55g of protein, and 35g of fat each. This recipe covers 33% of your daily requirements of vitamins and minerals. Head to the store and pick up shallots, morels, tied beef tenderloin roast, and a few other things to make it today. To use up the heavy cream you could follow this main course with the Homemade Blizzards with Reese’s Peanut Butter Eggs as a dessert. From preparation to the plate, this recipe takes about 1 hour.

Instructions

Preheat the oven to 37

Equipment you will use

Oven

In a large heatproof bowl, soak the morels in the boiling water until softened, 20 minutes. Reserving the soaking liquid, rub the morels under running water to remove any grit; coarsely chop any large ones.

Ingredients you will need

Morel Mushrooms

Water

Dry Seasoning Rub

Equipment you will use

Bowl

Season the roast with salt and pepper. In a very large ovenproof skillet, melt 2 tablespoons of the butter in the oil.

Ingredients you will need

Salt And Pepper

Butter

Cooking Oil

Equipment you will use

Frying Pan

Add the roast and brown over moderately high heat on 3 sides, about 4 minutes per side. Turn the roast on the fourth side and roast for about 35 minutes, or until an instant-read thermometer inserted in the center of the roast registers 125 for rare.

Equipment you will use

Kitchen Thermometer

Transfer the roast to a carving board and cover loosely with foil.

Equipment you will use

Aluminum Foil

Let rest for 10 minutes.

Discard any fat from the skillet and set the pan over high heat. Slowly pour in the mushroom liquid, stopping when you reach the grit. Boil the liquid, scraping up the browned bits on the bottom of the skillet, until it reduces to 1/2 cup, about 3 minutes. Strain the liquid through a fine sieve set over a bowl.

Ingredients you will need

Mushrooms

Equipment you will use

Frying Pan

Sieve

Bowl

Wipe out the skillet and add the remaining 1 tablespoon of butter.

Ingredients you will need

Butter

Equipment you will use

Frying Pan

Add the shallots and cook over moderate heat until softened, about 4 minutes. Stir in the morels.

Ingredients you will need

Shallot

Morel Mushrooms

Add the heavy cream and the reserved mushroom liquid and simmer over moderate heat until the sauce is thickened, about 7 minutes. Season with salt and pepper. Slice the roast 1/2 inch thick and serve with the sauce.

Ingredients you will need

Salt And Pepper

Heavy Cream