Roast Beef Tenderloin with Sautéed Mushrooms

There are two kinds of special meals—those that take all day to make and require meticulous attention to detail lest you mess them up, and those that are easy and relatively foolproof, but are still delicious crowd pleasers.

You can guess which one I prefer.

Here is a perfect example of the latter—a beef tenderloin roast. Imagine a filet mignon, but as roast, one that you slice to serve, tender like a prime rib, but lean. Yes it is a rather pricey cut of beef; it is not an every day roast, but one for a special somebody or occasion.

My friend Kathi showed me this way of preparing beef tenderloin the other day. She loves preparing it for catering events because it holds up well, is delicious even at room temperature, and everyone loves it.

Rather than serving the roast with a gravy, we surround it with mushrooms that have been sautéed in the roast browning pan with some butter, shallots, garlic, and herbs.

Do have a favorite way of cooking beef tenderloin roast? If so, please let us know about it in the comments!

Roast Beef Tenderloin with Sautéed Mushrooms Recipe

Beef tenderloin is a beautiful, tender cut of beef and is what is used to make filet mignon. To make a roast from the tenderloin you can ask your butcher to cut a big center piece from a whole tenderloin, or purchase a whole tenderloin and cut it yourself for this purpose, saving the rest for filet mignon. You can find whole beef tenderloin at Costco or Sam's Club for a reasonable price.

Ingredients

• 1 3/4 to 2 pound piece of beef tenderloin (preferably a piece cut from the center of the tenderloin), trimmed of excess fat and silverskin
• 1 teaspoon kosher salt
• 1/2 teaspoon coarse black pepper
• 1 1/2 Tbsp olive oil

 

• 1 pound cremini mushrooms, sliced into 1/8 to 1/4-inch thick slices
• 3 Tbsp butter
• 1 teaspoon salt (use 1/2 teaspoon if using salted butter)
• 2 Tbsp minced shallots
• 2 Tbsp minced garlic
• 1 1/2 teaspoons of herbs de provence or a teaspoon of dried tarragon

Read More: Roast Beef Tenderloin with Sautéed Mushrooms