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This beautiful, buttery beef tenderloin is so simple. Brown the beef in a cast-iron skillet, roast it in the oven, then take advantage of the hot pan to toss together the thyme- and sherry-glazed mushrooms.

Source: Midwest Living


Recipe Summary

25 mins
1 hr 35 mins


Ingredient Checklist


Instructions Checklist
  • Pat beef dry. Let stand at room temperature for 30 minutes. Position rack in center of oven, and preheat oven to 425°. Season beef on all sides with 2 teaspoons each kosher salt and pepper.

  • Heat canola oil in a 12-inch ovenproof skillet over medium-high heat. Add beef and sear on all sides for 8 to 10 minutes. Transfer skillet to oven. Roast until internal temperature reaches 135°, 30 to 35 minutes. Transfer beef to a platter; tent loosely with foil while preparing mushrooms.

  • Add 1 tablespoon butter and the olive oil to same skillet. Add mushrooms and a pinch of kosher salt. Cook over medium-high heat, stirring occasionally, until mushrooms begin to turn golden, 6 to 8 minutes. Add shallots; cook and stir for 2 minutes. Add garlic; cook and stir for 30 seconds. Season with salt and pepper. Carefully add sherry; cook and stir until almost evaporated, about 1 minute.

  • Stir juices from tenderloin platter into mushrooms with remaining tablespoon butter and thyme. Slice beef and serve with mushrooms.

Nutrition Facts

506 calories; fat 27g; cholesterol 154mg; saturated fat 9g; carbohydrates 9g; mono fat 12g; poly fat 3g; trans fatty acid 1g; insoluble fiber 2g; sugars 4g; protein 54g; vitamin a 212.6IU; vitamin c 4.9mg; thiamin 0.2mg; riboflavin 1.2mg; niacin equivalents 15mg; vitamin b6 1.6mg; folate 33.8mcg; vitamin b12 8.1mcg; sodium 757mg; potassium 1107mg; calcium 53mg; iron 6.7mg.