Roast tenderloin of beef with shallot and porcini sauce

With a thin sharp knife remove the silver skin without cutting into the meat; trim external fat, leaving the chain attached.

Truss with butcher string: tie one end, then loop and cinch every inch or two, run the string under and tie off where it started.

Soak dry porcini in water about an hour until soft; squeeze, chop, and reserve the water.

Season the beef very generously with salt and black pepper; sear well on all sides in a heavy skillet with a little vegetable oil over medium-high to high heat until a brown crust and a fond form; remove.

At medium, add a chunk of butter, lots of shallots and a pinch of salt; cook five to six minutes until golden, the shallot liquid deglazing the fond.

Deglaze with tarragon vinegar until it evaporates; add chicken broth, the chopped porcini, salt and pepper, a splash of heavy cream and a big splash of strained soaking water.

Return the beef to the sauce and roast at 325 to an internal 125 for medium rare, about 45 minutes.

Rest the beef loosely covered with foil at least 10 minutes.

Boil the sauce to the desired consistency, turn off the heat, season, stir in a chunk of cold butter and a big pinch of fresh tarragon.

Cut off the string; serve the roast on the sauce family style or sliced on plates.