Holiday Roast Beef Tenderloin

This elegant yet easy roast beef tenderloin is perfect for a special holiday meal. The tenderloin is first seared to give it a nice crust and then roasted to medium rare with an incredible mushroom-tarragon sauce. Dried porcini mushrooms are hydrated to add rich, earthy flavor to the sauce along with shallots, tarragon vinegar, and veal stock. A touch of cream finishes it off before it’s topped with fresh tarragon. The roast comes out incredibly tender and juicy, coated in a sophisticated sauce that complements the beef perfectly. This show-stopping dish will wow your holiday guests without requiring a ton of effort.

Holiday Roast Beef Tenderloin
Prep time: 
Cook time: 
Total time: 
Serves: 6
  • 2½ Pound trimmed beef tenderloin roast, tied
  • ⅓ cup dried porcini mushrooms
  • 1 tablespoon vegetable or avocado oil
  • 1 cup warm water
  • 1 tablespoon unsalted butter
  • ½ cup sliced shallots
  • 1 pinch salt
  • ¼ cup tarragon vinegar
  • 1 cup veal stock (ok to substitute beef stock)
  • ¼ cup heavy cream
  • 1 tablespoon unsalted butter
  • 1 tablespoon chopped fresh tarragon
  • salt and ground black pepper to taste
  1. Combine porcini mushrooms and water in a bowl, soak until soft, approx. 1 hour. Drain and reserve liquid. Dice and set mushrooms and reserved liquid aside.
  2. Preheat oven to 325 degrees.
  3. Season beef generously with salt and pepper. Heat oil in a large ovenproof skillet over high heat. Place beef in the skillet, cook until brown on all sides. (NOTE: Just sear all sides, approx. 2-3 min per side on high heat.) Remove beef and set aside.
  4. Reduce heat to medium and stir in 1 tablespoon butter, shallots, and a pinch of salt. Cook until shallots are soft and translucent. (Approx. 5-7 min.)
  5. 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 min.
  6. Pour veal stock, cream, ½ cup reserved mushroom liquid, mushrooms, salt, and pepper. Stir to combine. Return the beef to the skillet.
  7. Roast in the preheated oven until meat is medium rare, approx 45 minutes. Center temp should read no more than 130 degrees. Transfer meat to a plate and loosely tent with foil. Set skillet over high heat and bring pan juices to a boil.
  8. Stir in 1 tablespoon butter and tarragon, season with salt and pepper to taste. Return tenderloin and any accumulated juices to the skillet and serve.