Beef tenderloin with mushroom and blue cheese sauce

Ingredients:

• 1.1 kg beef tenderloin, trimmed and tied
• 7 tbsp butter, room temperature, divided
• 3/4 cup chopped shallots (3 large onions)
• 400 g of mushrooms, such as champignons and/or shiitake, stems removed, caps thinly sliced ​​0.5 cm thick.
• 0.5 cups ruby ​​port
• 3/4 cup crème fraîche
• 100 g blue cheese, crumbled
• 1 tbsp chopped fresh parsley

Preparation:

1. Preheat oven to 260°C. Line a baking sheet with aluminum foil.
2. Place the beef on the prepared baking sheet and pat dry with paper towels. Using your hands, spread 1 tablespoon of butter over the beef. Sprinkle with 1.5 teaspoons of salt and 1 teaspoon of black pepper. Bake for exactly 25 minutes for rare (120°F) or 30 minutes for medium (125°F). Remove the beef from the oven, cover tightly with aluminum foil, and let rest for 20 minutes.
3. Meanwhile, prepare the sauce. Heat 2 tablespoons butter in a large (12-inch) skillet. Add the shallots and cook over medium heat for 3-4 minutes, until softened but not browned. Add the remaining 4 tablespoons butter and heat until shimmering. Add the mushrooms and cook, stirring frequently, for 5-7 minutes, until lightly browned. Add the port, 1 teaspoon salt, and 1/2 teaspoon black pepper and cook for 2-3 minutes. Stir in the crème fraîche and cook for 1 minute, until the sour cream thickens slightly. Reduce the heat to low and add the blue cheese, stirring until melted. If the sauce is too thick, add a little more port.
4. Before serving, reheat the sauce and sprinkle with parsley. Trim the strings from the roast and cut into thick slices. Pour the sauce over the roast, sprinkle with salt, and serve hot.
   
   

   Note

   
   A tied beef tenderloin will achieve a uniform thickness and cook evenly. Since the meat is of the same thickness, both a whole and a half beef tenderloin will cook for the same amount of time. Therefore, if you're doubling the recipe, there's no need to increase the cooking time.