(Makes 6 Servings)
2 1/2 pounds beef tenderloin
1 medium diced onion
1 small diced carrot
1/2 stalk diced celery
1 clove minced garlic
1 small finely crushed bay leaf
1 teaspoon dried thyme
2 teaspoons finely chopped fresh parsley
4 cups sliced mushrooms
1/4 cup dry white wine (chardonnay)
1 tablespoon chopped fresh tarragon leaves
1/2 teaspoon coarse ground pepper
1/4 cups beef stock
In a hot, dry Healthy Life skillet over medium heat, cook tenderloins until browned and it releases easily
from the skillet. Turn the tenderloin and brown the other side until it to releases easily from the skillet
(estimated 15 to 20 minutes total cooking time).
Add the onion, carrot, celery and garlic around the tenderloin and sauté until slightly brown, stirring
occasionally(estimated 2 to 3 minutes). Stir in the bay leaf, thyme and parsley. Add the mushrooms, reduce
the heat to medium low,and cover with the vapor valve closed. Once you are able to spin the lid freely to
create the vapor water barrier, adjust the heat until you see tiny vapor bubbles between the rim of your
skillet and the cover. If the cover spits moisture it is too hot, and if there is no moisture it is too low.
Once you have reached the perfect temperature; cook for 9 minutes per pound for rare, 10 minutes per pound
for medium rare, or 11 minutes per pound for medium. Do not remove the cover, because that will destroy the
vapor seal, lengthen the time and may cause the meat to burn. When the beef is done, transfer tit to a platter
and keep warm. To prepare sauce, increase the heat to medium and stir in the wine, 1 tablespoon tarragon and
pepper. Cook, stirring until the liquid is reduced by 1/2 (estimated 2 to 3 minutes). Stir in stock and roux,
stirring until roux is incorporated into the sauce and the moisture thickens slightly. Remove from heat.
To serve, cut the tenderloin into ½ inch slices, top with sauce and sprinkle remaining parsley. On the side add
turnips and carrots cooked using the waterless method.