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Beef Tenderloin with Mushrooms and Thyme

Beef tenderloin roasted with shiitake mushrooms and thyme is impressive. Creamy shallot-brandy sauce is for spooning over the beef; sprigs of thyme tucked underneath hint at one of the flavors.

  • Servings: 12

Source: Martha Stewart Living, December 2006


  • 1 beef tenderloin (4 to 5 pounds), tied
  • Coarse salt and freshly ground pepper
  • 1/4 cup extra-virgin olive oil
  • 8 ounces shiitake mushrooms
  • 1 bunch fresh thyme sprigs
  • Shallot-Brandy Sauce


  1. Preheat oven to 425 degrees. Season beef with salt and pepper. Heat 2 tablespoons oil in a large skillet over medium-high heat. Add beef, and brown on all sides.

  2. Toss mushrooms with remaining 2 tablespoons oil in a bowl; season with salt and pepper. Add mushrooms and 3 thyme sprigs to skillet; place in oven. Cook until beef registers 125 degrees for medium-rare, 18 to 20 minutes. Let stand 20 minutes. Serve warm or at room temperature with mushrooms and shallot-brandy sauce. Garnish with thyme.

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