Roast Fillet of Beef With Wild Mushroom Sauce

• 1 center cut-fillet of beef, well trimmed and tied, about 2 pounds
• 1 tablespoon vegetable oil
• Salt and freshly ground pepper to taste
• 2 cups thinly sliced chanterelles, morelles, shiitake or any wild mushroom
• 2 tablespoons finely chopped shallots
• 1/2 cup Madeira wine
• 1/2 cup reduced fresh chicken broth
• 2 teaspoons tomato paste
• 1 tablespoon fresh tarragon or 2 teaspoons dried
• 2 tablespoons butter

1. Preheat oven to 450 degrees.
2. Brush the meat with oil.
3. Sprinkle on all sides with salt and pepper to taste.
4. Place the fillet in a small, shallow roasting pan, and place the pan on the bottom rack of the oven for about 25 minutes for rare.
5. Turn and baste once or twice as it roasts.
6. Transfer the meat to a warm platter, cover loosely with foil, and keep warm.
7. Pour off most of the fat from the pan.
8. Place on top of the stove.
9. Add the mushrooms and salt and pepper to taste.
10. Cook stirring over medium heat until lightly browned.
11. Add the shallots.
12. Cook briefly, stirring, and add the Madeira.
13. Cook, stirring and scraping the bottom of the pan to dissolve the brown particles that cling to the bottom, until the liquid is reduced by half.
14. Add the broth, tomato paste and tarragon and any juices that may have accumulated around the fillet.
15. Cook over high heat for a few minutes until the sauce is reduced to 1 1/4 cups.
16. Swirl in the butter and remove from heat.
17. Keep warm.
18. Transfer the fillet to a warm serving platter, slice it on the diagonal, and serve with the sauce.

center, vegetable oil, salt, chanterelles, shallots, madeira wine, chicken broth, tomato paste, tarragon, butter

Taken from cooking.nytimes.com/recipes/7089 (may not work)