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Beef Tenderloin with Mixed Roasted Mushrooms

Source: Mushroom Council
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Rating: 5   Reviews: 1 See Reviews
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  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 portabella, shiitake and crimin
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-by-9-by-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.
Date Added: 01/08/2009
Spotlight Recipe Review See all 1 reviews »

Rating: 5
by: Donald Reviewed: 10/30/2011
Beef Tenderloin
I made this recipe today and followed it pretty much as written. The meal was delicious, the beef was tender and moist and the vegetables had a very good taste. The only thing I substituted was beef broth for the wine in the Jus plus I added some mushrooms to the sauce as well. The tenderloin was small so it cooked up in around 30 minutes. I will make this recipe again as it was fast, easy and delicious.
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