Christmas
Mom's Garlic-Rubbed Roast Filet of Beef with Mushroom Sauce
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25 Reviews
Tinab99
January 2, 2019
This was wonderful. Made for NYE. I added one step of salting and refrigerating uncovered for 12 hours, then bringing to room temp before garlic rub and popping in oven. Meat was so tender, and didn’t need the sauce.
Virginia
August 23, 2016
Summer is almost over and looking to the Holidays (Halloween counts lol). With Beef prices at an all time high in my area, is there an acceptable cut of beef to substitute for the Beef Tenderloin Roast?
drbabs
August 23, 2016
Maybe an eye of round, but I'd be concerned that it might be tough and chewy.
myob
December 31, 2015
I'm making this for New Year's Eve tonight (I know, a little late for questions), and am unsure about the amount of butter for the sauce. The ingredients list says 4 ounces of butter, but the directions say to use 2 Tablespoons for sauteeing the mushrooms and shallots, and "the rest" to finish the sauce. A Tablespoon of butter is equivalent to .5 oz, according to Google, so 2 Tablespoons would be the same as 1 oz. So, should I use a total of 4 Tablespoons (2 oz) or 4 oz (2 Tablespoons) of butter?
drbabs
December 31, 2015
Here's what I do to make the sauce. I take a stick of butter. (4 ounces; 8 tablespoons) I use about two tablespoons of it to sauté the mushrooms and shallots. when they're softened and starting to brown, I add the red wine. I cook the sauce on high heat till it's reduced by about half. (Note the word about in this. You seriously can't mess this up.) Then I stir in the thyme and Worcestershire sauce. To that, i add butter, a little at a time, till it's the taste and consistency I want. Sometimes I use the whole stick, sometimes not, because it depends on so many other things (how much liquid the mushrooms threw off, how much wine is there, how much Worcestershire I use, etc.). But the sauce is so forgiving….just try it, and I hope it works out for you. Happy New Year.
myob
January 1, 2016
It turned out beautifully, and was a big hit with everyone. Thanks for all your wonderful recipes, drbabs, and Happy New Year
june_altomare_ashley
December 21, 2015
I had never made a beef roast before and this was so good and so easy! I cooked it in a Dutch oven then used the same pan to make the sauce to incorporate the pan drippings. Thank you for sharing!!
drbabs
December 4, 2015
Oh, thank you so much, everyone! My mother is especially excited! This is really quite a nice surprise.
AntoniaJames
December 4, 2015
Congrats, Barbara. Such a handsome entree. I do something quite similar with pork tenderloin, except that I use finely chopped rosemary instead of thyme (and rub a bit into the meat beforehand as well) and add horseradish mustard to the wine + mushroom sauce. Really looking forward to trying this - most likely will do so on Christmas. Our kind of special meal! ;o)
cookinginvictoria
December 4, 2015
Congratulations drbabs! This sounds delicious, especially the mushroom and red wine sauce. On my list of recipes to make this holiday season!
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