Jump to content
  • Sign Up
Celiac.com Sponsor:


Celiac.com Sponsor:


  • Join Our Community!

    Get help in our celiac / gluten-free forum.

  • Jefferson Adams

    Gluten-Free Tasty Beef Tenderloin with Mushroom Sauce

    Jefferson Adams


    Reviewed and edited by a celiac disease expert.

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


    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



    Celiac.com Sponsor:




    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.


    User Feedback

    Recommended Comments

    There are no comments to display.



    Join the conversation

    You are posting as a guest. If you have an account, sign in now to post with your account.
    Note: Your post will require moderator approval before it will be visible.

    Guest
    Add a comment...

    ×   Pasted as rich text.   Paste as plain text instead

      Only 75 emoji are allowed.

    ×   Your link has been automatically embedded.   Display as a link instead

    ×   Your previous content has been restored.   Clear editor

    ×   You cannot paste images directly. Upload or insert images from URL.


  • 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.

  • Related Articles

    Jefferson Adams
    In my house, fall and winter cooking means lots of stews, soups and casseroles. Beef stew is one of my true favorites, and one that I can almost never order at a restaurant, because it almost always contains wheat, either as a thickener, or to dredge the meat for browning.
    Beef stew is a dish that goes well by itself, or which can be served over rice or gluten-free noodles...

    Jefferson Adams
    Celiac.com 09/30/2014 - Pork tenderloin is a versatile favorite. This recipe for marinated pork tenderloin makes a tasty, grilled version that is gluten-free and ready to please.
    Ingredients:
    2 (¾ pound) pork tenderloins ¼ cup balsamic vinegar ¼ cup gluten-free soy sauce ¼ cup packed brown sugar 1½ teaspoons onion powder 1 teaspoon ground cinnamon ½ teaspoon garli...

    Jefferson Adams
    Celiac.com 10/15/2015 - This chicken blends creamy mushroom soup, sour cream, sherry and paprika for a risk, yet subtle flavor that is sure to please.
    Instructions:
    6 bone-in chicken breast halves, with skin 1 (10.75 ounce) can condensed cream of mushroom soup OR about 1½ cups of Chantarell Mushroom Soup 6 ounces fresh mushrooms, cooked down, with pan liquid 1 cup s...

    Jefferson Adams
    Celiac.com 04/26/2016 - Pork tenderloin offers a cheap, tasty way to dress up an otherwise simple dinner. This recipe creates a crust of savory herbs and roasted almonds to deliver a memorable pork tenderloin that makes a great centerpiece.
    Ingredients:
    1-1½ lb. pork tenderloin ¼ cup roasted almonds 5 cloves garlic ½ cup Rice Chex, crushed ¼ cup fresh flat-leaf par...

  • Celiac.com Sponsor:

  • Forum Discussions

    Personallyu Well, actually there are plenty of studies showing the ingredients in GliadinX in fact does break down gluten by 50-85% before it reaches the small intestine. I believe the reason Scott recommends using it when you are ...
    I’ve been gluten free going on 14 years and as you all know accidents happen along the way especially when you are eating at someone else’s house or restaurants. ive been getting these attacks throughout the years and after having another one ...
    Have your doctors check for Mast Cell Activation Syndrome, which is still pretty new and not well known (not an IgE response, but similar in terms of symptoms).    It can be extreme or mild.   My triggers are insect bites and medications lik...
×
×
  • Create New...