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


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; 27 g total fat; 9 g saturated fat; 3 g polyunsaturated fat; 12 g monounsaturated fat; 154 mg cholesterol; 757 mg sodium. 1107 mg potassium; 9 g carbohydrates; 2 g fiber; 4 g sugar; 54 g protein; 1 g trans fatty acid; 213 IU vitamin a; 5 mg vitamin c; 0 mg thiamin; 1 mg riboflavin; 15 mg niacin equivalents; 2 mg vitamin b6; 34 mcg folate; 8 mcg vitamin b12; 53 mg calcium; 7 mg iron;