Recipes Ingredients Meat & Poultry Beef Recipes Beef Tenderloin with Mushrooms and Thyme Be the first to rate & review! By Martha Stewart Test Kitchen Martha Stewart Test Kitchen The recipes developed by our test kitchen team have undergone a rigorous process of development and testing, ensuring that every element is optimal, from ingredient amounts to method and cooking time. This process includes triple-testing recipes to ensure they meet our high standards. The many stellar cooks and food editors who have been part of our team include Sarah Carey, Lucinda Scala Quinn, Jennifer Aaronson, Shira Bocar, Anna Kovel, Greg Lofts, Riley Wofford, Lauren Tyrell, and Lindsay Leopold. Editorial Guidelines Updated on May 16, 2017 Print Rate It Share Share Tweet Pin Email Servings: 12 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. Ingredients 1 beef tenderloin (4 to 5 pounds), tied Coarse salt and freshly ground pepper ¼ cup extra-virgin olive oil 8 ounces shiitake mushrooms 1 bunch fresh thyme sprigs Shallot-Brandy Sauce Directions 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. 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. Rate it Print