Garlic Butter Beef Tenderloin with Mushroom Sauce
Tender and full of flavor, this comfort meal will have your family asking for seconds. Pairs perfect with Coca Cola!
Recipe - Dearborn Market
Garlic Butter Beef Tenderloin with Mushroom Sauce
Prep Time30 Minutes
Servings8
Cook Time40 Minutes
Ingredients
6 garlic cloves, minced
1 cup bowl & basket Sweet Cream Unsalted Butter (2 sticks), softened
1 center-cut beef tenderloin (about 3 pounds)
1 1/4 teaspoons bowl & basket Coarse Kosher Salt
1 1/4 teaspoons fresh ground black pepper
2 tablespoons bowl & basket Classic Olive Oil
1 package (8 ounces) bowl & basket Sliced Baby Bella Mushrooms
1 package (3.5 ounces) bowl & basket Shiitake Mushrooms, sliced
2 tablespoons bowl & basket Unbleached All Purpose Flour
1 1/2 cups bowl & basket Fat Free Beef Broth
2 tablespoons bowl & basket Dijon Mustard
1 teaspoon chopped fresh thyme
Directions
- Preheat oven to 350°; place roasting rack in large roasting pan. In medium bowl, stir garlic and butter; reserve 2 tablespoons. Makes about 1 cup butter mixture.
- Sprinkle both sides of beef with 1 teaspoon each salt and pepper. In large skillet, heat oil over medium-high heat. Add beef; sear 1 minute on each side or until outside is browned. Transfer beef to rack in pan; with hands, spread top of beef with remaining butter mixture. Roast beef 40 minutes or until internal temperature reaches 135° for medium-rare. Transfer beef to cutting board; tent with aluminum foil and let stand 10 minutes. (Internal temperature will rise to 145° upon standing.)
- In separate large skillet, melt reserved 2 tablespoons butter mixture over medium-high heat. Add mushrooms; cook 5 minutes or until mushrooms are tender and have released their moisture, stirring occasionally. Add flour; cook 3 minutes or until browned, stirring frequently. Stir in broth, mustard, thyme, and remaining 1/4 teaspoon each salt and pepper; cook 5 minutes or until slightly thickened and heated through, stirring occasionally. Makes about 2 cups sauce.
- Cut beef into 24 (1/2-inch-thick) slices; serve topped with sauce.
Nutritional Information
Approximate nutritional values per serving (3 slices beef, 1/4 cup mushroom sauce): 666 Calories, 58g Fat, 27g Saturated Fat, 166mg Cholesterol, 436mg Sodium, 5g Carbohydrates, 1g Fiber, 1g Sugars, 0g Added Sugars, 31g Protein
30 minutes
Prep Time
40 minutes
Cook Time
8
Servings
Directions
- Preheat oven to 350°; place roasting rack in large roasting pan. In medium bowl, stir garlic and butter; reserve 2 tablespoons. Makes about 1 cup butter mixture.
- Sprinkle both sides of beef with 1 teaspoon each salt and pepper. In large skillet, heat oil over medium-high heat. Add beef; sear 1 minute on each side or until outside is browned. Transfer beef to rack in pan; with hands, spread top of beef with remaining butter mixture. Roast beef 40 minutes or until internal temperature reaches 135° for medium-rare. Transfer beef to cutting board; tent with aluminum foil and let stand 10 minutes. (Internal temperature will rise to 145° upon standing.)
- In separate large skillet, melt reserved 2 tablespoons butter mixture over medium-high heat. Add mushrooms; cook 5 minutes or until mushrooms are tender and have released their moisture, stirring occasionally. Add flour; cook 3 minutes or until browned, stirring frequently. Stir in broth, mustard, thyme, and remaining 1/4 teaspoon each salt and pepper; cook 5 minutes or until slightly thickened and heated through, stirring occasionally. Makes about 2 cups sauce.
- Cut beef into 24 (1/2-inch-thick) slices; serve topped with sauce.
