Roast Beef Tenderloin with Morel Cream Sauce
Recipe GLPR94e16368e8446f
A classic elegant main course featuring a perfectly roasted beef tenderloin served with a rich and earthy morel mushroom cream sauce. The tender, juicy beef is seared and finished in the oven, while the morels are rehydrated and sautéed with shallots to create a luxurious pan sauce. This dish is naturally low-carb and suitable for keto diets, with no added sugars or grains.
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Ingredients
2 ounces Dried morels
1½ cups Boiling water
3¼ pounds Beef tenderloin roast, trimmed and tied
Salt
Freshly ground black pepper
3 tablespoons Unsalted butter
1 tablespoon Vegetable oil
2 Large shallots, minced
1¼ cups Heavy cream
Directions
Place the dried morels in a heat-safe bowl and pour the boiling water over them. Allow to steep for 15 minutes until the mushrooms are softened and the liquid is infused with their earthy flavor. Drain the morels, reserving the soaking liquid, and chop them into bite-sized pieces.
Preheat your oven to 400°F. Remove the beef tenderloin from the refrigerator and pat it dry with paper towels. Season generously all over with salt and freshly ground pepper.
Heat the vegetable oil in a large oven-safe skillet over medium-high heat until it shimmers. Place the seasoned tenderloin in the skillet and sear on all sides for about 2 minutes per side, until a golden-brown crust forms. This should take approximately 8 minutes total.
Transfer the skillet to the preheated oven and roast the beef for 20 to 25 minutes, until the internal temperature reaches 145°F when measured with a meat thermometer inserted into the thickest part of the roast. This will yield a medium-rare doneness. Remove the skillet from the oven and transfer the roast to a cutting board to rest for 5 minutes.
While the beef rests, place the skillet over medium heat. Add the butter and minced shallots to the pan, stirring frequently until the shallots are softened and lightly golden, about 3 minutes.
Add the chopped morels to the skillet and stir to combine. Cook for 2 minutes, allowing the flavors to meld.
Pour the reserved morel soaking liquid into the skillet, being careful to leave behind any grit that may have settled at the bottom. Simmer for 3 minutes.
Remove from heat and stir in the heavy cream. Return to low heat and warm through for 2 minutes, stirring gently to create a smooth, silky sauce. Taste and adjust the seasoning with salt and pepper as needed.
Slice the rested beef tenderloin into thick slices and arrange on a serving platter. Spoon the morel cream sauce over the sliced beef and serve immediately while warm.
