Gluten-Free Tasty Beef Tenderloin with Mushroom Sauce

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.