BEEF TENDERLOIN ROAST WITH MUSHROOM SAUCE

Ingredients

• 5 lb (2.3 kg) beef tenderloin roast
• Salt and freshly ground pepper*
• 12 carrots or celery stalks*
• 1/4 cup canola oil, divided
• 2 tbsp Dijon mustard
• 2 tbsp finely chopped shallot
• 1 clove garlic, finely chopped
• 2 cups sliced mushrooms
• 2 tbsp tomato paste
• 1/2 cup salted butter
• 1/2 cup all-purpose flour
• 4 cups beef broth
• 1 tbsp balsamic vinegar
• 1 tbsp soy sauce
• 1/4 tsp freshly ground pepper

Directions

1. Preheat oven to 400°F. Sprinkle beef with salt and pepper. Let stand for 20 minutes. Leaving space between pieces, place carrots in a single layer in a shallow roasting pan.
2. Tie roast with butcher’s twine. Heat 2 tbsp oil in a large deep nonstick frypan over medium-high heat. Add roast to frypan and brown on all sides. Place roast on top of carrots in pan. Brush roast with mustard, rotating to brush all sides. Roast until a meat thermometer registers 140°F, about 45 minutes.
3. Meanwhile, to prepare sauce, heat remaining 2 tbsp oil in same frypan over medium heat. Add shallot and garlic; sauté until softened, about 2 minutes. Add mushrooms and cook, stirring, until mushrooms are lightly browned and liquid is evaporated, about 5 minutes. Stir in tomato paste. Remove from heat; set aside.
4. Melt butter in a medium nonstick saucepan over medium heat until bubbly. Add flour and cook, stirring, until flour mixture is browned, about 8 – 10 minutes. Remove from heat and cool for 2 minutes.
5. Add butter mixture to mushroom mixture and stir to combine. Return frypan to medium heat. Add 2 cups broth and cook, stirring, until thickened and smooth, about 3 minutes. Add remaining 2 cups broth and cook, stirring, until smooth, about 8 minutes. Stir in vinegar, soy sauce and 1/4 tsp pepper; keep warm.
6. Transfer roast to a platter and cover with foil. Discard or reserve carrots for another use. Let stand for 15 minutes before carving. Serve with sauce.