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Beef Tenderloin with Mushrooms and Thyme

Beef Tenderloin with Mushrooms and Thyme

This recipe for beef tenderloin with mushrooms and thyme comes from Martha Stewart Living, December 2006.

Martha Stewart Living, December 2006 http://www.marthastewart.com/285634/beef-tenderloin-with-mushrooms-and-thyme
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  • Yield Serves 10 to 12

Ingredients

    • One 4- to 5-pound beef tenderloin, 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 (http://www.marthastewart.com/261492/shallot-brandy-sauce)

Directions

  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 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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