Garlic & Herb Beef Tenderloin
- 4 lbs. (1.8 kg) beef tenderloin, trimmed
- 2 tbsp (30 mL) olive oil, divided
- 1 tsp (5 mL) salt
- 3 tbsp (45 mL) Garlic & Herb Rub, divided
- ¼ cup (60 mL) finely chopped shallot
- 2 cups (500 mL) shiitake mushrooms, sliced
- ½ cup (125 mL) red wine
- 2 cups (500 mL) beef broth
- 2 tbsp (30 mL) flour
- 2 tbsp (30 mL) butter
Preheat the oven to 500°F (260°C).
Brush the tenderloin with 1 tbsp (15 mL) of oil and sprinkle the salt and 2 tbsp (30 mL) of the rub on all sides. Place in a large roasting pan.
Roast on the middle rack of the oven for 10 minutes. Reduce the temperature to 475°F (246°C) and continue roasting until the temperature reaches 130°F (54°C) for medium-rare, 25–30 minutes. (Add more time for more doneness.)
Remove the roast pan from the oven. Transfer the meat to a cutting board and cover loosely with foil. Let it rest for 15 minutes.
Meanwhile, for the mushroom sauce, heat 1 tbsp (15 mL) of oil in a medium skillet over medium heat for 3–5 minutes. Add the shallot, mushrooms, and 1 tbsp (15 mL) of the rub to the pan and cook until softened, about 5 minutes.
Add the wine to the skillet and cook until reduced, 1 minute. Add the broth and whisk in the flour. Cook until thickened, about 6–7 minutes. Add the butter and stir until melted. Serve sliced tenderloin with the sauce.
- 16 servings
Nutrients per serving:
U.S. nutrients per serving: Calories 330, Total Fat 23 g, Saturated Fat 9 g, Cholesterol 100 mg, Sodium 320 mg, Carbohydrate 2 g, Fiber 0 g, Sugars 1 g (includes 0 g added sugar), Protein 24 g
Merry Mushrooms: We love shiitake mushrooms in this recipe, but you can also try cremini or button. Swap in zucchini if mushrooms aren’t your favorite.
No Wine? No Problem: Swap the red wine with half the amount of red wine vinegar.