Juicy Beef Tenderloin with Mushroom Sauce #shorts

By Natasha's Kitchen · 45 min

Ingredients

Instructions

1. Preheat the oven to 500°F with the rack in the centre. Pat the room-temperature tenderloin dry with paper towels and tie it with kitchen string.
2. Mix the 2 minced garlic cloves, 1/2 tablespoon thyme, 1 1/2 teaspoons salt and 1 teaspoon black pepper, rub this over the roast, then drizzle and rub it all over with 2 tablespoons olive oil.
3. Place the roast in an oven-safe roasting pan or skillet. Insert an oven-safe thermometer into the thickest part and roast at 500°F for 28-30 minutes, or until it reaches 135-140°F for medium or your desired doneness.
4. Take the roast out 5-10 degrees before your target temperature, as it will keep rising while it rests. Transfer to a board, loosely tent with foil and rest for 15-20 minutes, then slice.
5. Meanwhile, make the sauce. Heat a large heavy skillet over medium-high. Add 2 tablespoons butter and 1 tablespoon olive oil, then the sliced mushrooms and onion. Sauté, stirring often, for 5-7 minutes until the onions are soft and the mushrooms lightly browned.
6. Add the minced garlic, 1/2 tablespoon thyme, 1/2 teaspoon salt and 1/2 teaspoon black pepper, and stir for 1 minute until fragrant. Move the mushrooms to a separate bowl.
7. Add 1/2 cup red wine to the pan and scrape the bottom to deglaze. Cook until most of the wine has evaporated, about 2 minutes.
8. Add 1 cup beef broth and boil until reduced by half, 5-7 minutes.
9. Stir in the cream and mushrooms, bring back to a boil, then reduce the heat and simmer 2-3 minutes until thick enough. Season to taste with salt and pepper.

Summarized from Natasha's Kitchen's video. Watch it for the details.

More recipes with

GarlicOnionCreamMushroomBeef