The mushroom "sauce" is very thick and rich...even my boys who are not really fans of mushrooms took second helpings.
|served with snap peas and pancetta|
1 TRIMMED beef tenderloin (your butcher can trim the silverskin and any excess fat for you) size of your choice- you will be roasting to an internal temp. I use about a 4-5 pound tenderloin(trimmed weight) for the 6 of us. room temperature meat is preferred for optimum tenderness
3 tbl olive oil
2 tbl bacon grease
3 cloves garlic minced
4 sprigs of fresh thyme leaves
2 tbl sea salt (or kosher salt)
2 tbl cracked black pepper
preheat oven to 400
combine everything in a bowl. rub the mixture into the meat very well...really massage it in. Quickly sear all side of the tenderloin in an extremely hot oiled skillet.Then lay the tenderloin on an oiled rack in a roasting pan. Roast uncovered until internal temp is 130-135. This will be medium rare ...do NOT overcook this cut of meat. Medium rare is when the meat is most tender. Let meat rest at least 10-20 minutes. Slice across the grain.
1 cup sliced white mushroom
2 cups cremini (baby bella) mushrooms sliced
3 tbl butter
2 tbl olive oil
1 small onion slice thin
1/2 cup Sherry
4 sprigs thyme leaves
3/4 - 1cup heavy cream
salt and pepper
Put a skillet over med-high heat -saute onions until softened in butter and olive oil. Add mushrooms. Saute until mushrooms just begin to brown. Add Sherry and thyme, salt and pepper. Cook until sherry in reduced by 1/2. Stir often. When the mushrooms have softened and the liquid is almost gone, add the cream add stir well. When the mixture thickens...its done. serve over sliced tenderloin.
*** HINT: You can puree this sauce and make a FANTASTIC cream of mushroom soup!