Beef Tenderloin with Mushroom Red Wine Sauce

Ingredients

• Beef tenderloin

  Separable lean and fat, trimmed to 1/8" fat, choice, raw

  300g

• Olive oil

  Salad or cooking

  2 tbsp or 27g

• Garlic

  Raw

  3 cloves, minced or 9g

• Salt

  Table

  1 tbsp or 18g

• Peppercorn

  Whole peppercorns, black

  ¾ dash or 0.07g

• Garlic

  Raw

  1 ½ tbsp or 13g

• Thyme

  Spices, dried

  1 ½ tsp, leaves or 1g

• Rosemary

  Spices, dried

  1 tsp or 1g

• Olive oil

  Salad or cooking

  2 tbsp or 27g

• Shallots

  Raw

  1 shallot (medium) or 43g

• Garlic

  Raw

  3 cloves, minced or 9g

• Mushrooms

  White, raw

  1 lb or 453g

• Sherry

  Fino, Dry - Waitrose

  300g

• Wheat flour

  Whole-grain

  1 ½ tbsp or 11g

• Red wine

  Alcoholic beverage, table

  8 fl oz or 235g

• Beef stock

  Soup, home-prepared

  ¼ cup or 60g

• Thyme

  Spices, dried

  ½ tsp, leaves or 0.5g

• Pepper

  Spices, black

  1 dash or 0.1g

• Salt

  Table

  1 dash or 0.4g

• Butter

  Unsalted

  1 ½ tbsp or 21g

Directions

1. NOTE: Most grocery stores with a butcher department can help you clean the tenderloin if you are not willing to do it yourself. You can also request a butcher to cut the tenderloin to a more desired size if needed
2. Prepare Beef Tenderloin:
3. If you have a beef tenderloin cut with a very narrow end: To make the tenderloin more even thickness at the thin end, cut the tip where it starts to get narrow almost all the way off but not completely off. Tuck the narrow, thin tip under the tenderloin.If you have a center cut, ignore this step.
4. Use cooking twine to tie the tenderloin all along the whole length in 1-inch intervals. Make sure not to tie too tight where it starts cutting into meat. (Note, beet tenderloin is tender, so don't tug too hard.)
5. Rub the tied tenderloin with olive oil all over and then rub it with pressed garlic, spreading it evenly all around.
6. Mix the seasoning ingredients and spread them in a rimmed baking sheet that is large enough for the tenderloin. Roll the tied tenderloin in the seasoning to coat it all around.
7. Cooking Beef Tenderloin:
8. Preheat the oven to 425 and line the bottom of the roasting pan with aluminum foil.
9. Place prepared beef tenderloin on a rack inside the roasting pan and insert a leave-in thermometer in the center of the meat. (I highly recommend that you use a leave in thermometer to track meat temperature more accurately.)(If you don't have a leave-in thermometer, you will need to take the meat out of the oven to take the temperature.)
10. Cook in the preheated oven until the internal temperature is around 135 for medium-rare. (Cook to 135-140 for medium, or 120-125 for rare.) Personally, I pull the beef out at 135 because it continues to cook while resting under the tent. The temperature will go up another 5-7 degrees while the meat is resting.
11. Take the pan out of the oven, loosely tent the beef with a sheet of aluminum foil, and let it rest about 15 minutes. Transfer beef tenderloin onto the cutting board and cut off the twine. Let it rest another 7-10 minutes.
12. While the beef is resting, prepare the sauce.
13. Mushroom Red Wine Sauce:
14. Preheat a large cooking pan over medium-high and add oil to the pan.
15. Add shallots and cook until completely softened and browned. Stir in garlic and let it sear a few seconds, until fragrant.
16. Stir in mushrooms and cook until mushrooms are almost done.
17. Pour in sherry and let it simmer for a couple of minutes.
18. Sprinkle flour over the mushrooms and stir until combined. Pour in red whine while still stirring and incorporating it and then, pour in the beef stock.
19. Add salt, pepper, and thyme and stir to incorporate.
20. Let the sauce simmer and thicken for a few minutes and then take off heat.
21. Add butter and stir it in until melted and the sauce is glossy.
22. Spread the sauce in the serving dish. Cut the beef tenderloin against the grain into about 1/2 inch slices and place the sliced steaks over the sauce. Serve right away!
23. Recipe by: lyuba (source: https://www.willcookforsmiles.com/beef-tenderloin-with-mushroom-red-wine-sauce/)

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