Celiac.com 11/10/2018 - If you’re looking for a great dinner hit, here’s a recipe for a tasty, beef tenderloin. Just grab a cast-iron skillet, brown the tenderloin, toss it in the oven to roast, then use the hot pan to cook the mushrooms.
- 2 pounds beef tenderloin, trimmed and tied
- 1 pound brown mushrooms, trimmed and sliced ¼-inch thick
- 1 teaspoon cooking oil
- 2 tablespoons unsalted butter, divided
- 2 tablespoons extra-virgin olive oil
- ⅓ cup finely chopped shallots
- 3 large garlic cloves, minced
- ⅓ cup cooking sherry or dry white wine
- 1½ teaspoons finely chopped fresh thyme
- Kosher salt
- Cracked black pepper
Pat beef dry. Let stand at room temperature for 30 minutes.
Position rack in center of oven, and heat oven to 425 degrees.
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 about 30 to 35 minutes, until internal temperature reaches 135 degrees.
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.