A tenderloin is a roast for special occasions where you’re feeding a crowd and don’t want to buy everyone their own filet mignon. It’s an expensive cut, so there’s a certain amount of stress in committing it to the oven, but I’m here to tell you that it’s not rocket science. Probably the most time-consuming part is trimming and tying the roast, which you can usually have the butcher do for you. That may cost a dollar or so more per pound but will save you time and stress in the kitchen. I don’t recommend serving this particular cut at anything above medium doneness because the fibers shrink so much that this naturally tender cut starts to get dry and chewy. But at rare or medium rare, it can be sliced with a spoon.
Herbed Beef Tenderloin with Sautéed Mushrooms
- 1 tablespoon dried oregano
- 1 tablespoon dried parsley
- 1 tablespoon dried thyme
- 1 tablespoon garlic powder
- 1 tablespoon onion powder
- 1 tablespoon kosher salt
- 1 teaspoon coarsely ground black pepper
- 2 teaspoons dry mustard
- 4-5 pounds beef tenderloin, trimmed and tied
- 4 cups sliced white mushrooms
- 2 tablespoons salted butter
- 2 teaspoons fresh thyme leaves
- 2 tablespoons sherry or marsala wine (optional)
For Herbed Beef Tenderloin
- Combine the oregano, parsley, thyme, garlic powder, onion powder, salt, pepper, and dry mustard in a small bowl.
- Rub the spice blend evenly over the whole roast, then place it on a rimmed baking sheet or roasting pan. Set aside at room temperature for 20 to 30 minutes to allow the spice mixture to adhere to the roast.
- Preheat the oven to 450°F (230°C). Roast for 15 minutes, then reduce heat to 325°F (170°C). Continue to roast for 12 to15 minutes per pound, or until the internal temperature reaches 125°F (52°C) for rare (this accounts for carryover cooking). The exact cooking time will depend on the size of your roast and desired degree of doneness. Use a meat thermometer to get it just right.
- Allow to rest for 10 to 15 minutes before slicing.
For Sauteed Mushrooms:
- Heat a large skillet over medium heat. Add the mushrooms to the dry skillet. Cook over medium heat for 10 to 15 minutes, stirring periodically, until the mushrooms brown, become fragrant, and reduce in size by about half.
- Reduce the heat to low and add the butter and thyme. Stir until the butter is melted and well combined with the mushrooms. Add the sherry, if using, right before serving.
- These mushrooms can be stored in the refrigerator for up to 5 days.