Million Dollar Roast Beef Tenderloin Recipes

FILET MIGNON - MILLION DOLLAR ROAST TENDERLOIN

Steps:

• Portions 4.5 pounds served 6 people (7 pound roast from Lunardi's - $172. Costco's was $126 for 6 pounds). We only cooked half. Instructions The Day Before Cooking (*optional): 1. Season all over with salt and pepper and leave in fridge, uncovered overnight, or at least 10 hours. *not necessary, but helps to give the tenderloin a great crust. Day Of Cooking: 1. Let sit to come to room temperature for 2 hours. Tie up tenderloin and season with salt and pepper if you did not do this the day prior. Tying it makes it cook evenly. 2. Preheat oven to 350 degrees F. 3. Sear the beef tenderloin on all sides, about 3 minutes per side, creating a nice golden-brown crust. Place olive oil in a large cast-iron skillet and heat over medium-high heat. 4. Meanwhile combine the softened butter, garlic, horseradish and steak seasoning in a small dish and mix. Slather the seared tenderloin with the butter mixture and then insert a probe thermometer. 5. Move the roast to a roasting rack with 4 cups of water in the pan. The secret to making a perfect roast is keeping water at the bottom of the pan while roasting in the oven. This helps keep the roast super moist while cooking. It's also the reason why it's so tender. 5. Roast until desired internal temperature is reached. *see notes for temperatures. Internal Temperature Guide: guide is about 30 minutes per pound, but ours was at medium early. RARE - 115°F - 120°F MEDIUM RARE - 120°F - 125°F MEDIUM - 130°F - 135°F 1:45 hours for 4.5 pounds 5. Remove tenderloin from oven and transfer to a cutting board. Let rest for 15 to 20 minutes to allow the juices to redistribute before slicing into 1" slices.

ROAST BEEF TENDERLOIN

Steps:

• Combine porcini mushrooms and water in a bowl; soak until soft, 1 hour. Drain and reserve liquid. Dice and set mushrooms and reserved liquid aside.
• Preheat oven to 325 degrees F (165 degrees C).
• Season beef generously with salt and pepper. Heat vegetable oil in a large ovenproof skillet over high heat. Place beef in the skillet; cook until brown on all sides, 5 to 8 minutes per side.
• Reduce heat to medium and stir in 1 tablespoon butter, shallots, and a pinch of salt; cook until shallots are soft and translucent, 5 to 7 minutes.
• Pour tarragon vinegar into the skillet and bring to a boil while scraping any browned bits off of the bottom. Stir until liquid is reduced by half, 2 to 4 minutes.
• Pour in veal stock, cream, 1/2 cup reserved mushroom liquid, mushrooms, salt, and pepper; stir to combine. Return beef to the skillet.
• Roast in the preheated oven until meat is medium rare, about 45 minutes. An instant-read thermometer inserted into the center should read 130 degrees F (54 degrees C). Transfer meat to a plate and loosely tent with foil. Set skillet over high heat and bring pan juices to a boil.
• Stir in 1 tablespoon butter and tarragon; season with salt and pepper to taste. Return tenderloin and any accumulated juices to skillet and serve.