2

Tbs

olive oil

800

g

beef tenderloin; trimmed, tied

2

Tbs

butter

¼

cup

spring onions; minced

225

g

button mushrooms; sliced

1

Tbs

dried tarragon

½

tsp

salt

¼

cup

red wine

1 ¼

cup

beef stock

1 ½

Tbs

cornflour

1

Position rack in centre of oven and preheat to 200°C.

2

Heat oil in heavy large skillet over high heat. Pat beef dry.

3

Add beef to skillet and brown on all sides, turning frequently, about 7 minutes.

4

Place rack in roasting pan. Transfer beef to rack (do not clean skillet). Roast beef to desired doneness or until meat thermometer inserted into centre registers 52°C for rare, about 25 minutes.

5

Meanwhile, pour oil from skillet. Add butter to same skillet and melt over medium-low heat.

6

Add shallots; sauté 1 minute.

7

Add mushrooms, tarragon and salt. Increase heat to medium, cover and cook until mushrooms release juices, stirring once or twice, about 6 minutes.

8

Add wine and bring to boil. Boil uncovered until almost no liquid remains, about 2 minutes.

9

Mix in 1 cup stock. Stir cornflour with remaining stock in small bowl.

10

Add cornflour mixture to mushroom sauce and bring to boil, stirring constantly. Boil until thickened, about 1 minute.

11

Remove strings from beef. Cut beef into 1cm thick slices. Overlap beef on plates. Spoon sauce over and serve.