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Beef Tenderloin with Mixed Roasted Mushrooms
- 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.
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