Beef Tenderloin With Madeira And Sauce
A succulent beef tenderloin glazed with mustard and wrapped with a savory mushroom and bacon filling, complemented by a rich Madeira sauce perfect for special occasions.
Ingredients
Instructions
- Preheat oven to 450°F.
- Make a 2-inch deep incision along the length of the beef tenderloin so that the meat opens and lies flat.
- Salt and pepper the inside of the incision and spread with Dijon mustard.
- Sauté mushrooms in the pan where bacon was cooked until browned.
- Add garlic and shallots and cook for 1 minute, then combine with bacon.
- Spread the mushroom, bacon, garlic, and shallot mixture down the middle of the tenderloin.
- Roll the tenderloin to its original shape and tie with butcher's twine.
- Heat oil in a large skillet and sear the roast on all sides until browned.
- Place the roast in the oven and reduce temperature to 375°F.
- Roast for 15 to 18 minutes.
- Remove from oven and let sit for 5 minutes before slicing.
Tips & Substitutions
For optimal tenderness, consider using a meat thermometer to ensure the beef reaches your desired doneness, aiming for 130°F for medium-rare. If you're out of brandy, you can substitute with additional Ruby Port or even a splash of sherry. Fresh herbs like thyme or rosemary can be added to the mushroom mixture for extra flavor.
Serving Suggestions
This beef tenderloin pairs beautifully with roasted vegetables and creamy mashed potatoes for a hearty meal. A fresh arugula salad with a citrus vinaigrette can add a refreshing contrast. Consider serving it alongside the Summertime Stew for a diverse spread or complementing it with a rich red wine for an elevated dining experience.
Storage & Reheating
Leftover beef tenderloin can be stored in an airtight container in the refrigerator for up to 3 days. To reheat, slice the beef and warm it gently in a skillet over low heat, adding a splash of beef broth to prevent drying out. For best results, avoid microwaving as it can lead to overcooking.
Nutrition & Diet Analysis (per serving)
Each serving of Beef Tenderloin With Madeira And Sauce contains roughly 581 calories, with 18g protein, 15g carbohydrates, and 50g fat. It is an excellent source of protein (37% of the Daily Value), and a good source of iron and vitamin A. Note that it is relatively high in sodium, at 1155mg per serving (50% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
What is the best way to tie the tenderloin before roasting?
To tie the tenderloin, use butcher's twine to secure it tightly at 1-2 inch intervals. This helps maintain its shape during cooking, ensuring even roasting. If you're not comfortable tying it yourself, ask your butcher to do it for you.
Can I prepare the beef tenderloin ahead of time?
Yes, you can prepare the filling and even sear the beef ahead of time. Wrap it tightly and refrigerate. When ready to serve, bring it to room temperature before roasting. This will help ensure even cooking and retain moisture.
What should I do if I don't have Madeira?
If you don't have Madeira, you can substitute it with a good quality cooking sherry or dry red wine. While the flavor will be slightly different, these alternatives will still provide depth to the sauce. Just be mindful of adjusting seasoning to taste.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).