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Author Notes: This is my mother's special occasion dish. She pronounces it Fee-Lay with emphasis on the Fee. There are cuts of meat that are more flavorful, and seasoning techniques that are more creative, but this roast will never fail you as long as you time it correctly and don't overcook it. My mom usually serves it for Chanukah with potato latkes. Make extra--it's great the next day sliced on a sandwich with some coarse mustard. —drbabs
Food52 Review: If I ever meet Dr. Bab’s mom, I am going to give her a giant hug. This is a perfect Sunday or company roast -- it’s easy to put together, smells amazing while roasting, and delivers an absolutely delicious meal. The meat is of course incredibly tender and infused with garlicky peppery goodness. The mushroom sauce is rich and deep in flavor -- red wine and Worcestershire are such a great combination, tuning up the mushrooms and thyme to a new level of tastiness. This is a dish that you can keep in your back pocket and pull out when you need to feed your guests or just you and the hubby a terrific dinner! - aargersi —aargersi
- 1 3-4 pound beef tenderloin roast, trimmed
- 2 tablespoons olive oil, divided
- 1-2 cloves garlic, lightly smashed
- kosher salt
- fresh ground black pepper
- 4 ounces of butter
- 1 large shallot, sliced
- 1/2 pound white mushrooms, wiped clean and sliced
- 3/4 cup dry red wine
- 1 teaspoon chopped fresh thyme
- 1 teaspoon Worcestershire sauce (or to taste)
- Heat the oven to 450. Rub the filet all over with about 1 tablespoon of olive oil and the smashed garlic, and generously sprinkle it with salt and pepper. Roast the beef until an instant-read thermometer registers 120 to 125 for rare, about 25 minutes. (Add about 5 minutes for medium rare--~130 .) Lightly cover the beef in foil and let it rest on a carving board for 10 to 15 minutes.
- While the beef roasts, make the sauce. Heat 2 tablespoons of the butter with 1 tablespoon of olive oil in a large skillet over medium heat. Add the shallots and mushrooms and cook, stirring often, until they soften and turn golden brown, 10-15 minutes. Add the wine and bring to a boil over medium-high heat. Boil until the volume of wine reduces by about half. Reduce the heat to low. Stir in thyme and Worcestershire sauce and add the rest of the butter a little at a time, stirring constantly.
- Unwrap the filet (Fee-Lay) and stir any accumulated juices into the sauce. Season the sauce to taste with salt and pepper. Slice the meat and serve with the sauce.
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