Ingredients:

  • 3–3.5 lbs Beef Tenderloin (Centre-Cut), trimmed and tied
  • 2 Tbsp Neutral Cooking Oil (grapeseed or canola)
  • 2 Tbsp Coarse Sea Salt
  • 1 Tbsp Freshly Cracked Black Pepper
  • 2 Tbsp Unsalted Butter
  • 2 medium Shallots, finely diced (100 g)
  • 8 oz Chestnut (Cremini) Mushrooms, sliced (225 g)
  • 2 cloves Garlic, minced (10 g)
  • 1 tsp Fresh Thyme Leaves
  • ½ cup Madeira Wine (or dry Sherry/Marsala)
  • 1½ cups Beef Stock (low sodium)
  • ¼ cup Double Cream (Heavy Cream)
  • Salt and Pepper, To taste

Instructions:

  1. Prep the Beef: Pat the tenderloin completely dry. Trim off any silver skin or fat. Tie the roast tightly with butcher’s twine at 1-inch intervals to ensure even cooking.
  2. Season Heavily: Thoroughly coat the roast on all sides with the coarse salt and pepper.
  3. Preheat: Set the oven to 400°F (200°C). Place a wire rack in the roasting pan.
  4. Sear: Heat the oil in your oven-safe pan over very high heat until shimmering. Sear the tenderloin, turning every 2 minutes, until a deep, dark brown crust forms on all sides (about 6–8 minutes total).
  5. Roast: Transfer the seared tenderloin immediately to the wire rack in the preheated oven.
  6. Monitor Temperature: Roast until the internal temperature reaches 125–130°F (52–54°C) for Medium-Rare. This typically takes 20–25 minutes.
  7. Rest (The most critical step!): Remove the beef from the oven. Tent loosely with foil and let it rest for a full 15 minutes. Leave the roasting pan (with the fond/drippings) on the hob for the sauce.
  8. Sauté Aromatics: Melt the butter in the same roasting pan over medium heat (using the fond). Sauté the diced shallots for 3 minutes. Add the sliced mushrooms and thyme; cook until the mushrooms are browned (about 5–7 minutes). Stir in the garlic for the final minute.
  9. Deglaze: Pour in the Madeira wine. Scrape up all the browned bits (fond) from the bottom of the pan. Reduce the wine by half (about 2 minutes).
  10. Simmer: Add the beef stock. Bring to a rapid simmer and reduce the liquid by one-third, allowing the sauce to thicken slightly.
  11. Finish the Sauce: Lower the heat. Stir in the heavy cream. Simmer gently for 2 minutes until the sauce is velvety smooth. Taste and adjust seasoning with salt and pepper.
  12. Slice and Serve: Remove the twine from the rested beef. Slice the tenderloin into thick medallions and generously spoon the hot Mushroom Sauce over the top.