Beef tenderloin gets nice and tender in the oven while you make a delicious mushroom blend with garlic and butter.

Source: Better Homes and Gardens


Credit: Blaine Moats

Recipe Summary test

25 mins
30 mins
30 mins
1 hr 25 mins


Ingredient Checklist


Instructions Checklist
  • Pat beef dry with paper towels. Let stand at room temperature 30 minutes. Position rack in center of oven, and preheat oven to 425°F. Season beef on all sides with 2 tsp. each kosher salt and pepper.

  • In an extra-large ovenproof skillet heat canola oil over medium-high. Add beef and cook 8 to 10 minutes, turning to brown on all sides. Transfer skillet to oven and roast 30 to 35 minutes or until medium-rare (135°F). Transfer beef to a platter; cover loosely with foil while preparing mushrooms.

  • Add 1 Tbsp. of the butter and the olive oil to same skillet. Add mushrooms and a pinch of kosher salt. Cook over medium-high heat, stirring occasionally, 6 to 8 minutes or until mushrooms begin to brown. Add shallots; cook and stir 2 minutes. Add garlic; cook and stir 30 seconds. Carefully add sherry; cook and stir 1 minute or until almost evaporated. Season to tasted with salt and pepper.

  • Stir juices from beef into mushrooms with remaining 1 Tbsp. butter and the thyme. Slice beef and serve with mushrooms.

Nutrition Facts

506 calories; fat 27g; cholesterol 154mg; saturated fat 9g; carbohydrates 9g; mono fat 12g; poly fat 3g; trans fatty acid 1g; insoluble fiber 2g; sugars 4g; protein 54g; vitamin a 212.6IU; vitamin c 4.9mg; thiamin 0.2mg; riboflavin 1.2mg; niacin equivalents 15mg; vitamin b6 1.6mg; folate 33.8mcg; vitamin b12 8.1mcg; sodium 757mg; potassium 1107mg; calcium 53mg; iron 6.7mg.