Pan-Roasted Beef Tenderloin with Mushrooms

Per serving: 506 calories, 27 g fat, 9 g carbs.

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Name: Pan-Roasted Beef Tenderloin with Mushrooms
Prep time: 25 min
Cook time: 1 h
Total time: 1 h 25 min
Yield: 4
Cuisine: American
Ingredients: 2 pounds Beef Tenderloin trimmed and tied; 2 teaspoons Kosher Salt plus extra to taste; 2 teaspoons Ground black pepper coarsley cracked, plus extra as needed; 1 teaspoon Canola Oil or Corn Oil; 2 tablespoons Unsalted butter; 2 tablespoons Extra virgin olive oil; 1 pound Cremini Mushrooms fresh; 1/3 cup Shallots minced; 3 large Garlic cloves minced; 1/3 cup Dry sherry; 1 1/2 teaspoon Fresh Thyme finely chopped

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INGREDIENTS

2 pounds Beef Tenderloin ; trimmed and tied
2 teaspoons Kosher Salt ; plus extra to taste
2 teaspoons Ground black pepper ; coarsley cracked, plus extra as needed
1 teaspoon Canola Oil ; or Corn Oil
2 tablespoons Unsalted butter
2 tablespoons Extra virgin olive oil
1 pound Cremini Mushrooms ; fresh
1/3 cup Shallots minced
3 large Garlic cloves ; minced
1/3 cup Dry sherry
1 1/2 teaspoon Fresh Thyme ; finely chopped

INSTRUCTIONS

2. In an extra-large ovenproof skillet heat oil over medium-high. Add beef and cook 8 to 10 minutes, turning to brown on all sides. Transfer skillet to oven and roast 30 to 35 minutes or until medium-rare (135F). Transfer beef to a platter; cover loosely with foil while preparing mushrooms.

3. Add 1 tablespoon of the butter and the olive oil to same skillet. Add mushrooms and a pinch of salt. Cook over medium-high, stirring occasionally, 6 to 8 minutes or until mushrooms begin to brown. Add shallots; cook and stir 2 minutes. Add garlic; cook and stir 30 seconds. Carefully add sherry; cook and stir 1 minute or until almost evaporated. Season to taste with salt and pepper.4. Stir juices from beef into mushrooms with remaining 1 tablespoon butter and the thyme. Slice beef and serve with mushrooms.

NOTES

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Pan-Roasted Beef Tenderloin with Mushrooms

2 pounds Beef Tenderloin trimmed and tied
2 teaspoons Kosher Salt plus extra to taste
2 teaspoons Ground black pepper coarsley cracked, plus extra as needed
1 teaspoon Canola Oil or Corn Oil
2 tablespoons Unsalted butter
2 tablespoons Extra virgin olive oil
1 pound Cremini Mushrooms fresh
1/3 cup Shallots minced
3 large Garlic cloves minced
1/3 cup Dry sherry
1 1/2 teaspoon Fresh Thyme finely chopped

1.  Pat beef dry with paper towels.  Let stand at room temperature 30 minutes.  Position rack in center of oven and preheat oven to 425 degrees F.  Season beef on all sides with 2 teaspoons each salt and pepper.
2.  In an extra-large ovenproof skillet heat oil over medium-high.  Add beef and cook 8 to 10 minutes, turning to brown on all sides.  Transfer skillet to oven and roast 30 to 35 minutes or until medium-rare (135F).  Transfer beef to a platter; cover loosely with foil while preparing mushrooms. 
3. Add 1 tablespoon of the butter and the olive oil to same skillet.  Add mushrooms and a pinch of salt.  Cook over medium-high, stirring occasionally, 6 to 8 minutes or until mushrooms begin to brown.  Add shallots; cook and stir 2 minutes.  Add garlic; cook and stir 30 seconds.  Carefully add sherry; cook and stir 1 minute or until almost evaporated.  Season to taste with salt and pepper.4.  Stir juices from beef into mushrooms with remaining 1 tablespoon butter and the thyme.  Slice beef and serve with mushrooms.

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Nutrition

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Serving Size: 1 Serving (390g)
Recipe Makes: 4 Servings

Calories: 721
Calories from Fat: 466 (65%)

Amt Per Serving		% DV

	Total Fat 51.8g	69 %
	Saturated Fat 20.9g	104 %
	Monounsaturated Fat 22.2g
	Polyunsanturated Fat 2.6g
Cholesterol 165mg		51 %
Sodium 728.8mg		25 %
Potassium 1133.8mg		30 %
Total Carbohydrate 9.8g		3 %
	Dietary Fiber 1.5g	6 %
	Sugars, other 8.3g
Protein 48.7g		70 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 721

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