Beef tenderloin is a lean, heart-healthy and elegant dish to enjoy for a special occasion or a romantic dinner for two!
Course: Main Course
Keyword: Beef Tenderloin
Author: Whitney Reist
One 1 ½ pound center cut beef tenderloin
Coarse ground Kosher salt
Freshly cracked black pepper
1tablespoonbutter + 1 tablespoon grapeseedcanola, or safflower oil
1cupchopped mushroom stemscaps, or both!
½cupfull-bodied red winesuch as Cabernet Sauvignon or a Zinfandel
2cupsKitchen Basics Unsalted Beef Stock
1teaspoonDijon mustard + ½ teaspoon brown sugar
Remove tenderloin from refrigeration and allow it to sit out at room temperature for 30 minutes. It's a good idea to get all of your veggies chopped and liquids measured during this time so that everything is ready to go when you cook the meat!
Preheat your oven to 425 and have a pan ready to go into the oven. Then heat a medium heavy-bottomed skillet over medium-high heat.
Season all sides of the tenderloin liberally with salt and pepper. Add the tablespoon of butter and oil to your heated skillet. Sear the meat on all sides (including the ends), for 1 ½-2 minutes per side until an even golden-brown crust forms.
Transfer the meat your baking pan and roast for 15-17 minutes for medium-rare. If you're nervous about whether or not your meat is done after 15 minutes, take the temperature by inserting a kitchen thermometer in the center of the tenderloin. It should read 140 degrees when the meat is done. Cover the meat loosely with foil and let it rest for 15-20 minutes before slicing against the grain.
While your meat cooks and rests, make the pan sauce. Add the mushrooms and shallot to the meat drippings in the pan over medium-low heat. Saute until golden; about 3 minutes. Add the minced garlic and thyme and saute until fragrant, about 30 seconds more. Add the wine to your pan to deglaze; being sure to scrape up the brown bits from the bottom of your pan with a wooden spoon.
Add the beef stock to the pan and stir in the Dijon mustard and brown sugar. Bring the liquid to a simmer over medium heat. Reduce the liquid over medium to medium-low heat, stirring frequently, until it is thick and coats the back of your spoon. You should end up with about ½ cup of sauce when it has reduced enough. Strain the sauce over a medium bowl and return it back to the skillet to keep warm while you slice the meat. Season to taste with salt and pepper, and stir in 2 teaspoons of butter just before you spoon the sauce over the sliced tenderloin. Enjoy!