Have you ever watched a movie or a TV show where the family sits down for dinner, so they can feast on a beautifully cooked roast? I was always a little envious of the giant home-cooked meal. My family saved those kind of meals for holidays like Easter and Christmas. Sundays were usually what my mother called “scrounge night,” which meant we plundered the leftovers from the week or enjoyed a bowl of cereal. My father made simple meals of spaghetti and steam broccoli. I wanted to have a classy home-cooked meal like the Sunday roast.
I found this recipe for a roast. I used venison, but this recipe was originally designed for beef. Don’t be daunted by the thought of cooking a giant hunk of meat. It’s actually simple and amazingly delicious.
- 1 (4-5 lbs.) whole beef tenderloin
- 2 Tbsp dijon mustard
- 1/4 cup black pepper
- kosher salt
- 16 oz. cremini mushroom, halved
- 1 Tbsp olive oil
- 2 Tbsp butter
For the Sauce:
- 1/2 cup white wine
- 2 Tbsp butter
- 2 tsp chopped thyme
- 2 cups heavy cream
- 1/3 cup grated Parmesan
- kosher salt and pepper
1) Preheat oven to 450 degrees.
2) Rub the beef with the mustard, and season with salt and pepper.
3) Heat a large skillet over medium high heat. Add the olive oil. When the oil shimmers, add the mushrooms. Season with salt and pepper.
I cut the mushrooms incorrectly! This is why you review your recipe. Cutting them this small made them shrink. There was definitely a smaller ratio of mushrooms to meat, which was unfortunate since the mushrooms were so delicious.
4) Cook for 5 minutes. Remove from the heat and into a cast iron skillet. Place the roast over top of the mushrooms. Add butter to the top of the beef.
5) Transfer to the oven and roast for about 35-45 min. The roast is finished when the internal temperature reaches 120-125 degrees.
6) Remove the beef and mushrooms from the skillet to a serving plate. Cover with foil and let rest about 10 minutes.
Resting is super important! If you cut into the meat right after it’s been cooked, you’ll lose all of the juices that keep the roast moist.
7) Place the same skillet over high heat on the stove. Add the wine and scrape up the brown bits stuck to the bottom of the pain. Simmer for 2-3 minutes. Add butter and thyme, then continue cooking for about 2 minutes. Slowly pour in the cream and bring to a boil. Reduce the heat to low and simmer for 5 minutes, or until the sauce thickens.
Removing the skillet from the heat when adding cheese keeps the sauce from breaking.