Roast Beef Tenderloin with Sautéed Mushrooms
Ingredients
- 1 3/4 to 2 pound beef tenderloin
- 1 teaspoon kosher salt
- 1/2 teaspoon black pepper
- 1 1/2 tablespoons extra virgin olive oil
- 1 pound cremini mushrooms,
- 3 tablespoons butter
- 1 teaspoon salt
- 2 tablespoons shallots
- 2 tablespoons minced garlic
- 1 1/2 teaspoons erbs de Provence
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Instructions
- 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.
- Wait until the roast has come to room temperature, then preheat the oven.
- Heat olive oil in a cast iron or thick-bottomed sauté 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.
- 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!
- Remove from oven and loosely tent with foil to rest for 15 to 20 minutes before slicing.
- 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.
- Use a sharp knife to slice the roast across the grain into 1/4 to 1/2-inch thick slices. Serve with the sautéed mushrooms.
Source
Original recipe: View Original
