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Beef Tenderloin with Tarragon Sauce

Source of Recipe

From "Comfort Food Shortcuts" by David Venable


Recipe Introduction

"Beef tenderloin is one of the most elegant and easiest meats to prepare. Be sure to season the meat well. Tenderloin cooks quickly, so it is absolutely essential to use a meat thermometer. Tarragon gives the sauce its distinctive flavor. On the side, include roasted asparagus, cheesy scalloped potatoes, and a green salad."

List of Ingredients

â—¦ 1 cup (8 ounces) mayonnaise
â—¦ ¼ cup packed chopped fresh tarragon leaves
â—¦ 2 tablespoons fresh lemon juice
â—¦ 1 tablespoon white vinegar
â—¦ ½ teaspoon ground turmeric
â—¦ ½ teaspoon plus 1 tablespoon freshly ground black pepper
â—¦ ¼ teaspoon plus 1 tablespoon kosher salt
â—¦ 1 tablespoon plus 1 tablespoon vegetable oil
â—¦ 1 (2 ½ to 3-pound) trimmed beef tenderloin roast


Recipe

Heat the oven to 425° F. Line a sheet pan with aluminum foil. Place a wire rack in the pan.

Whisk together the mayonnaise, tarragon, lemon juice, vinegar, turmeric, the ½ teaspoon pepper, and the ¼ teaspoon salt in a bowl. Set the sauce aside.

Rub 1 tablespoon oil all over the meat, then season it with the remaining 1 tablespoon oil in a large skillet over high heat. Sear the meat on all sides until browned, about 5 minutes. Transfer the meat to the prepared sheet pan. Roast until an instant-read thermometer inserted into the thickest part registers 130° F for medium-rare, about 35 to 40 minutes. Remove from the oven and allow it to rest for 10 minutes.

Transfer the tenderloin to a cutting board and slice into ½-inch-thick slices. Serve with the tarragon sauce.

Makes 6 servings