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  • Jefferson Adams

    Gluten-Free Tasty Beef Tenderloin with Mushroom Sauce

    Jefferson Adams
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    Reviewed and edited by a celiac disease expert.

      This easy recipe for beef tenderloin is gluten-free, tasty and sure to please.


    Image: CC--BlueJules
    Caption: Image: CC--BlueJules

    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.

    Ingredients:

    • 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



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    Directions:
    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.

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  • About Me

    Jefferson Adams is Celiac.com's senior writer and Digital Content Director. He earned his B.A. and M.F.A. at Arizona State University, and has authored more than 2,500 articles on celiac disease. His coursework includes studies in science, scientific methodology, biology, anatomy, medicine, logic, and advanced research. He previously served as SF Health News Examiner for Examiner.com, and devised health and medical content for Sharecare.com. Jefferson has spoken about celiac disease to the media, including an appearance on the KQED radio show Forum, and is the editor of the book "Cereal Killers" by Scott Adams and Ron Hoggan, Ed.D.


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