Serving Size: 8
- 3 lb fully trimmed tenderloin of beef
- 3 T. fresh tarragon, finely minced
- 1 t kosher salt
- ½ t freshly ground black pepper
- 1 clove finely minced garlic
- 1 T. olive oil
- 4-6 cups coarsely chopped onions, carrots, and celery for the roasting bed
- ½ c. water
- 4 slices bacon
- 3 T. butter
- 8 ounces Portobello mushrooms, sliced or cubed
- 1 shallot, thinly sliced
- 1/2 c. dry white wine
- ½ c. sour cream or heavy whipping cream
- 4 ounces stilton cheese, crumbled and divided
- Additional tarragon for garnish
Preheat the oven to 450ºF. Blot the tenderloin dry. Mix together the tarragon, salt, pepper, garlic, and olive oil. In a roasting pan, place the chopped vegetables in the bottom of a small roasting pan to support the beef. This keeps the meat elevated and allows it to roast rather than braise. Rub the loin all over with the tarragon mixture and place on the vegie bed. Pour the ½ c. water into the bottom of the pan. Do not pour over the meat as this will remove the rub. Roast for 10 minutes then reduce the oven temperature to 325º and roast approximately 45 minutes or until the internal temperature reaches desired doneness.
Remove the roast and allow to rest 15 minutes while making the sauce.
In a frying pan, fry the bacon over medium to medium-high heat until crisp and remove to a plate to cool. Crumble the bacon to use as garnish. Reserve the drippings. To the frypan, add the butter and cook until melted. Add the Portobello mushrooms and shallot. Sauté until the vegetables begin to soften, approximately 5 minutes. Add the wine and simmer for 5 minutes scraping up the bits from the bottom of the pan to release the flavors. Stir in the sour cream or whipping cream. Reduce the heat to simmer. Add half the cheese and stir through until melted.
Slice the beef and arrange on a platter. Drizzle with sauce, top with remaining cheese and crumbled bacon. Garnish with tarragon sprigs.