Beef Tenderloin with Wild Mushroom Grits
Recipe courtesy of The Beef Checkoff.
1 (2 to 3 pound) center-cut beef tenderloin roast
3 tablespoons fresh thyme, chopped
4 teaspoons ground black pepper
2 tablespoons butter
1 pound assorted wild mushrooms (oyster, cremini and shiitake), coarsely chopped
Salt and ground black pepper
- Preheat oven to 425°F (220°C).
- Combine thyme and pepper; reserve 1 tablespoon for mushrooms. Press remaining seasoning mixture evenly onto all surfaces of beef roast.
- Place roast on rack in shallow roasting pan. Insert oven-proof meat thermometer so tip is centered in thickest part of beef, not resting in fat. Do not add water or cover. Roast in 425°F (220°C) oven 35 to 40 minutes for medium rare; 45 to 50 minutes for medium doneness.
- Remove roast when meat thermometer registers 135°F (57.2°C) for medium rare; 150°F (68.3°C) for medium.
- Transfer roast to carving board; tent loosely with aluminum foil. Let stand 15 to 20 minutes (Temperature will continue to rise about 10°F to reach 145°F (62.7°C) for medium rare; 160°F (71.1°C) for medium.)
- Meanwhile melt butter in large nonstick skillet over medium heat. Add mushrooms and 1 tablespoon reserved seasoning; cook and stir about 7 minutes, or until mushrooms are tender. Season with salt and pepper, as desired. Keep warm.
- Carve roast into slices. Serve over grits, as desired; top with mushrooms.
Makes 4 servings.
Nutritional Information Per Serving (1/4 of recipe): Calories: 543; Total Fat: 21g; Saturated Fat: 9g; Cholesterol: 149mg; Total Carbs: 32g; Fiber: 4g; Protein: 56g; Sodium: 149mg.
Recipe and photograph courtesy of The Beef Checkoff.