Valeria Out Loud

Beef Tenderloin with Mushroom and Shallot Gravy

• One (3 pound) beef tenderloin roast, preferably trimmed and tied
• 1 tsp of each salt and freshly cracked black pepper
• 3 tbsp of butter cubed
• 3-4 sprigs or 1 tbsp dried lavender
• 3-4 sprigs or 1 tbsp dried thyme
• 1 tbsp Extra Virgin Olive oil

For the Gravy

• 15 white mushrooms, cleaned, stems removed and cut into slices
• 2 shallots chopped
• 2 cloves of garlic chopped
• 3 tbsp water
• 1 tbsp flour
• 1 tspn of each S&P

You will need a large baking pan (no parchment).

Preheat oven 375F

Remove the tenderloin from the refrigerator an hour before roasting to bring it to room temperature.  Once an hour has passed, rinse with cool water and pat dry thoroughly.  Then massage the beef with the s&p.

Then take a skillet, on medium-high heat, and add 1 tbsp of the oil.  Sear the roast on all sides, let rest 5 minutes.

In the baking pan, add the mushrooms, shallots, herbs, garlic and the s&p.  Rest the roast on top.  Add the cubes of butter on top of the roast and all around the mushrooms.

Roast until the internal temperature reaches 130F. This can take anywhere between 45-50 minutes.

Once temp is reached, remove from oven and let rest for 15 minutes either on a plate or cutting board loosely covered in foil.

In a small sauce pan/skillet, on medium-high heat, take all the cooked mushrooms, shallots, herbs and juices from the roast and bring to a slight simmer.  Add in 3 tbsp of water and the flour and stir until the color turns brownish grey and the sauce thickens.