Roast Tenderloin of Beef with Madeira Mushroom Sauce
|Beef bones||2 (flat)|
|Whole beef tenderloin||6 Pound (1 piece)|
|Coarsely ground pepper||1⁄2 Teaspoon|
|Dry mustard||1⁄4 Teaspoon|
|Softened butter||4 Tablespoon|
|Thinly sliced fresh mushrooms||1 Cup (16 tbs)|
|Condensed beef consomme||1⁄2 Cup (8 tbs), undiluted|
|Madeira wine||3 Tablespoon|
1) In a 1 1/2 to 2 inches, shallow roasting pan arrange the 2 flat beef bones.
2) Place the whole beef tenderloin over the bones so that they are not touching the pan directly.
3) In a bowl, mix together salt, pepper, dry mustard, chutney and 2 tablespoons of softened butter.
4) Rub this mixture over the top of the meat.
5) Preheat the oven to 450F.
6) Roast the beef for about 20 to 40 minutes till the meat thermometer reads 140F for rare and 160F for medium, as per your likeness.
7) When the beef has roasted, transfer it onto a hot serving plate. Keep the meat warm till serving time by wrapping it tightly with an aluminium foil.
8) Into the beef drippings in the roasting pan, toss in the sliced mushrooms. Pour in the consomme.
9) Cook the mixture on a high flame, while scraping the bottom of the pan. Let the mixture boil for about a minute.
10) Pour in the madeira wine and 2 tablespoons of the leftover softened butter. Let the mixture simmer for about 1/2 minute.
11) Transfer the madeira mushroom sauce into a warm sauceboat.
12) Serve the Roast Tenderloin Of Beef With warm Madeira Mushroom Sauce on the side.
Beef Tenderloin tastes best when served rare.
Use a meat thermometer while cooking beef tenderloin to know its exact state of doneness.