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Beef Tenderloin with Mushrooms and Thyme

Recipe information

  • Yield

    serves 10 to 12

Ingredients

1 beef tenderloin (4 to 5 pounds), tied
Coarse salt and freshly ground pepper
1/4 cup extra-virgin olive oil
8 ounces shiitake mushrooms
1 bunch fresh thyme sprigs
Shallot-Brandy Sauce (recipe follows)

Shallot-Brandy Sauce

3 tablespoons unsalted butter
2 tablespoons extra-virgin olive oil
1 cup finely chopped shallots
1 tablespoon minced garlic
3/4 cup brandy
4 cups homemade or low-sodium store-bought beef stock
1 cup heavy cream
1/4 cup coarsely chopped fresh thyme
Coarse salt and freshly ground pepper
(makes about 2 cups)

Preparation

  1. Step 1

    Preheat the oven to 425°F. Season beef with salt and pepper. Heat 2 tablespoons oil in a large skillet over medium-high heat. Add beef, and brown on all sides.

    Step 2

    Toss mushrooms with remaining 2 tablespoons oil in a bowl; season with salt and pepper. Add mushrooms and 3 thyme sprigs to skillet; place in oven. Cook until beef registers 125°F for medium-rare, 18 to 20 minutes. Let stand 20 minutes. Serve warm or at room temperature with mushrooms and shallot-brandy sauce. Garnish with thyme.

  2. Shallot-Brandy Sauce

    Step 3

    Heat butter and oil in a large skillet over medium heat. Add shallots and garlic; cook, stirring often, until soft, about 5 minutes. Remove from heat; add brandy. Bring to a boil. Cook until reduced by half. Whisk in stock and cream, and cook until thickened, about 10 minutes. Stir in thyme; season with salt and pepper.

The cookbook cover with a blue background and fine typeface.
Reprinted with permission from The Martha Stewart Living Cookbook: The New Classics by Martha Stewart Living Magazine, copyright © 2007. Published by Clarkson Potter, a division of The Crown Publishing Group. Buy the full book from Amazon.
TagsBrandyAlcoholBeveragesBeef TenderloinBeefMeatThymeHerbs & SpicesShiitake MushroomMushroomVegetableShallotMainDinnerGluten FreeNut FreeWeeknight MealsRoastCookbooks
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