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Beef Tenderloin with Mushrooms and Espagnole Sauce

Beef Tenderloin with Mushrooms and Espagnole Sauce
Photo by Mikkel Vang

Ingredients

  • 1 tablespoon kosher salt
  • 2 pieces 2 1/2-lb trimmed center-cut beef tenderloin roast
  • 1 instant-read thermometer
  • 2 2/3 cups espagnole sauce
  • ½ cup medium-dry Sherry
  • 2 teaspoons black pepper
  • 1 ½ pounds small fresh cremini mushrooms
  • + 2 more ingredients
    • 3 tablespoons unsalted butter
    • 3 tablespoons vegetable oil

Put oven rack in middle position and preheat oven to 425°F. Remove any strings from beef if tied, then pat beef dry and sprinkle with kosher salt and pepper. Heat oil in a deep 12-inch heavy skillet over high heat until just smoking, then sear beef 1 piece at a time, turning with tongs, until wel...

View full recipe at Epicurious

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