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Roast Beef Tenderloin with Sauteed Mushrooms




Roast Beef Tenderloin with Sauteed Mushrooms
source Simply Recipes
categories holiday, main dish, meat
yield 4 servings
prep time 15 mins
total time 60 mins

INGREDIENTS
  • 1 ¾ to 2 lb section beef tenderloin (preferably a piece cut from the center), trimmed of excess fat and silverskin
  • 1 tsp kosher salt
  • ½ tsp coarsely ground black pepper
  • 1 ½ Tbsp extra virgin olive oil
  • 1 lb cremini mushrooms, sliced 1/8 to ¼ inch thick
  • 3 Tbsp butter
  • 1 tsp salt (use ½ tsp if using salted butter)
  • 2 Tbsp minced shallots
  • 2 Tbsp minced garlic
  • 1 ½ tsp Herbs de Provence or 1 tsp of dried tarragon

    • INSTRUCTIONS
  • 1. Season the roast, let sit at room temp: Remove roast from refrigerator 1 to 2 hours before cooking so that it has time to come close to room temperature. Sprinkle all sides with salt and pepper and set aside.
  • 2. Preheat the oven: Preheat oven to 425°F after the roast has come to room temperature.
  • 3. Sear the roast on the stovetop: When ready to cook the tenderloin roast, preheat oven to 425°F. Heat olive oil in a cast iron or thick-bottomed sautè pan that can take the heat, on high heat. When the oil is hot, place the roast in the pan and brown it on all sides, including the ends, about 10 minutes.
  • 4. Place the roast in the oven: When sufficiently browned, remove the roast from the pan (do not clean out the pan) and place in a roasting pan. Place in the oven and roast at 425°F until the internal temperature is 130°F for rare (140°F for medium), about 20 minutes (or longer if your roast wasn't at room temp to begin with. Use a meat thermometer!
  • 5. Let the roast rest before slicing: Remove from oven and loosely tent with foil to rest for 15 to 20 minutes before slicing.
  • 6. Sautè the shallots, garlic, and mushrooms: While the roast is resting, prepare the mushrooms. Add 3 tablespoons of butter to the same pan you used to sear the beef roast. Heat on medium heat to melt the butter. Add the minced shallots and garlic, and cook for half a minute. Stir the mushrooms into the pan and cook until they start to give off steam. Then add salt, pepper, and herbs de provence. Continue to cook until just cooked through. Add a few tablespoons of warm water to the pan to scrape up any remnants from the bottom of the pan (can also use white wine or marsala). Remove from heat.
  • 7. Slice the roast: Use a sharp knife to slice the roast across the grain into ¼ to 1/2-inch thick slices. Serve with the sautèed mushrooms.

    • NOTES

    NUTRITION