Serves 8
615 min
Mushroom & Thyme Roasted Beef Tenderloin
Recipe GLPRdf7da9e7f3cc45
An elegant roasted beef tenderloin infused with earthy porcini mushroom and fresh thyme flavors, surrounded by roasted root vegetables and fresh mushrooms. The beef is seared before roasting to develop a rich crust, then finished in the oven with a savory pan sauce made from red wine and mushroom broth. Perfect for a special dinner.
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Ingredients
1 cup mushroom broth
1 (3/4 ounce) package dried porcini mushrooms
1/4 cup dry red wine
2 tablespoons chopped fresh thyme, divided
1 1/2 teaspoons salt, divided
1 teaspoon Dijon mustard
3/4 teaspoon ground pepper, divided
1 (2 1/2 to 3 pound) beef tenderloin roast
1 1/2 pounds carrots, halved lengthwise and cut into 3-inch lengths
1 pound cipollini onions, peeled
1 pound fresh button mushrooms, quartered
2 tablespoons olive oil
Directions
Pour the mushroom broth into a small saucepan and add the dried porcini mushrooms. Bring to a simmer over medium heat, then remove from heat and let steep for 20 minutes to soften the mushrooms and infuse the broth. Strain the liquid, reserving the rehydrated porcini mushrooms and the broth separately.
Preheat the oven to 425°F. In a small bowl, combine 1 tablespoon of the fresh thyme, 1 teaspoon of the salt, 1/2 teaspoon of the pepper, and the Dijon mustard to create a paste. Rub this mixture evenly all over the beef tenderloin roast.
Heat the olive oil in a large oven-safe skillet over medium-high heat. Once the oil is shimmering, carefully place the beef tenderloin in the skillet and sear for 3 to 4 minutes per side until a golden-brown crust forms. Transfer the seared beef to a plate.
In the same skillet, add the halved and cut carrots, peeled cipollini onions, and quartered fresh button mushrooms. Sprinkle with the remaining 1/2 teaspoon salt and remaining 1/4 teaspoon pepper. Toss the vegetables to coat in the oil and arrange them around the perimeter of the skillet.
Return the seared beef tenderloin to the center of the skillet, nestling it among the vegetables. Pour the reserved mushroom broth and red wine around the beef and vegetables. Scatter the reserved rehydrated porcini mushrooms and the remaining 1 tablespoon fresh thyme over the beef and vegetables.
Transfer the skillet to the preheated 425°F oven and roast for 25 to 35 minutes, or until the beef tenderloin reaches an internal temperature of 145°F when measured with a meat thermometer at the thickest point. The cooking time will depend on the thickness of your roast and desired doneness.
Remove the skillet from the oven and transfer the beef tenderloin to a cutting board. Tent loosely with foil and let rest for 10 minutes before slicing. The vegetables will continue to soften during this rest period.
Once rested, slice the beef tenderloin to your desired thickness. Arrange the sliced beef on a serving platter and surround with the roasted carrots, cipollini onions, and mushrooms. Pour any pan juices over the beef and vegetables and serve immediately.
