Roast Beef Tenderloin

One secret of this beef tenderloin is the slow oven, which allows for a gentle roasting, and produces an even, rosy hue throughout the muscle. The other trick is roasting the beef on top of the pan sauce, which not only flavors the meat, but also humidifies the oven for a moist, aromatic cooking environment.
Ingredients
  • 1/3 cup dried porcini mushrooms
  • 1 cup warm water
  • 2 1/2 pounds trimmed beef tenderloin roast, tied
  • salt and ground black pepper to taste
  • 1 tablespoon vegetable oil
  • 1 tablespoon unsalted butter
  • 1/2 cup sliced shallots
  • 1 pinch salt
  • 1/4 cup tarragon vinegar
  • 1 cup veal stock
  • 1/4 cup heavy cream
  • 1 tablespoon unsalted butter
  • 1 tablespoon chopped fresh tarragon
  • salt and ground black pepper to taste

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