Italian Roast Beef Tenderloin with Mushroom Sauce

As a child, we seemed to have Roast Beef Dinners on a fairly regular bases during the winter. Part of that (I think) was because a big roast went a long way – there were always leftovers to help stretch of food budget. Warming the leftovers involved some creativity. You must remember, this was way back in the stone ages – you know, before the invention of micro ways.

One of the most common ways to serve roast for a second seating was to slice it thin, put the meat into a large casserole dish, smother it with gravy (so the meat didn’t dry out too much) pop it into a hot oven to warm through and then serve it again with potatoes and peas. While I remember having Roast Beef at other times of the year, it was usually served most often in the winter. Again, this is just a theory, but I think having the oven warm the house was more energy-efficient than struggling to cool down the house in the summer. (Again, stone age – central heat and air wasn’t the “norm” – wall heaters and swamp coolers were the most common form of heat/ac in my neck of the woods).

As we embrace the magic of winter, I’d like to share one of my favorite Roast Beef recipes. It’s not my mother’s style (I’m not sure Mom did much to the roast beef beyond a little salt and pepper). This Roast Beef recipe is kissed with Italian herbs and served with a wonderful mushroom sauce. To elevate the goodness of the dish even further, the “roast” is actually a beautiful Beef Tenderloin, that awesome cut of meat that gives us the delights of Filet Mignon. This would make a great roast to serve on New Years Day or any time you want to serve up something really special.

Italian Roast Beef Tenderloin with Mushroom Sauce 
Roast Beef Tenderloin 
1 Teaspoon Dried or 1 Tablespoon Fresh Oregano, leaves only
1 Teaspoon Dried or 1 Tablespoon Fresh Basil, leaves only finely chopped
1 Teaspoon Dried Thyme
1 Teaspoon Garlic Powder
1 Teaspoon Salt
1 Teaspoon Fresh Ground Black Pepper
1 Tenderloin Roast Beef – 4 to 5 lbs, trimmed of excess fat
Rosemary Sprigs for garnish

In a small bowl, prepare a dry rub mixing oregano, basil, thyme, garlic powder, salt and ground pepper. Rub roast well with herbs, let rest at room temperature for 15-20 minutes to absorb the flavors of the rub.

Preheat oven to 425-degrees. Heat olive oil in a heavy skillet. Sear meat on all sides until nicely browned and a crust appears.

Place meat on a roasting rack in a shallow pan. Cook uncovered for 40 minutes, turning once mid-way through roasting. (Roast should be medium-rare). As the tenderloin roasts, prepare ingredients for the sauce. Set everything aside until ready to cook

Remove from oven, tent and let rest for 10-15 minutes. While roast rests, finish making the sauce.

Mushroom Sauce
2 Tablespoons Olive Oil
2 Tablespoons Butter
6-8 Pearl Onions, sliced
2 Cloves Garlic, chopped
1 Cup Baby Portobello Mushrooms, Chopped
1 Cup Porcini Mushrooms, Chopped (or 2 cups Portobello Mushrooms)
1 Tablespoon Arrow Root
¼ Cup Cold Water
1 Can Beef Broth
1 Teaspoon Dijon Mustard
1 Teaspoon Tomato Paste

Melt butter with olive oil in a skillet, sauté onions, garlic and mushrooms until mushrooms are tender, about 8-10 minutes.

Whisk together Arrow Root and water, pour into mushroom mixture. Add beef broth and continue to cook until sauce thickens, about 2 minutes.

To Serve: Thinly slice roast. Pour a little sauce in a large, rimmed serving platter. Arrange roast slices over the sauce, garnish with rosemary sprigs. Place the majority of the Mushroom Sauce in a large gravy boat and serve along side the roast to pour as desired.

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Growing up, roast beef was always served with mashed potatoes and peas. No exceptions. Today, I like to mix things up by tossing some baby potatoes alongside the roast while it cooks in the oven. As for greens, peas are still nice, as are pan seared asparagus or glazed baby carrots for even more color. Whatever you like that will add color, texture and beauty to your table  is great.