Beef Tenderloin with Mixed Roasted Mushrooms

  • Rating ****

6 servings


  • 1/3 cup olive oil
  • 1 teaspoon thyme leaves, crushed
  • 1 teaspoon minced garlic
  • 1/2 teaspoon salt
  • 1/4 teaspoon ground black pepper
  • 1 pound mixed fresh mushrooms, quartered (mixture could include large white, medium portobello, shiitake and crimini
  • 2 large onions, each cut in eight wedges
  • 1 large sweet red bell pepper, cut in 1-inch chunks
  • 2 pounds beef tenderloin
  • 1/2 cup dry red wine


Preheat oven to 450 degrees F.

In a glass measuring cup combine olive oil, thyme, garlic, salt and black pepper. In a 13 x 9 x 2-inch baking pan toss together mushrooms, onions, red pepper and 1/4 cup of the oil mixture.

Place a baking rack over the mushrooms; place tenderloin on rack. Roast, brushing beef twice with remaining oil mixture, until meat is done as desired (145 degrees F for medium rare), about 40 minutes. Remove beef to a carving board; spoon mushroom mixture onto a serving platter.

Place baking pan over medium heat; add wine; cook, stirring frequently to loosen brown bits from bottom of pan, about 2 minutes. Slice beef, seasoning with salt and black pepper, if desired. Serve with roasted mushrooms and pan juices.

Recipe reprinted by permission of Mushroom Council. All rights reserved.

RecID 9717

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