Garlic and Herb Beef Tenderloin Recipe with Roasted Wild Mushrooms

When it comes to starting this beef tenderloin recipe you want to truss the meat using butchers twine. This helps to seal in the juices while it is roasting making it extremely tender and flavorful. If you don’t know how to truss it just google it as there are several video tutorials on how to do it. Once it’s trussed you want to rub it down with olive oil, salt and pepper and a really easy garlic and herb sauce/marinade.

The herb and oil mixture honestly reminds me a bit of a chimichurri but with different herbs like thyme and rosemary. You can spread about half of it on the beef and let it marinade for 30 minutes or so or get right to cooking, which is what I did. I knew I was going to finish the filet with some of the sauce at the end making it extremely flavorful so to me there is no need to marinate but I know there are people out there who swear by it so I wanted to give you the option.

Put that turkey aside this thanksgiving and make this amazing Garlic and Herb Beef Tenderloin Recipe with Roasted Wild Mushrooms!

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Chari Siu Skirt Steak: http://bit.ly/2HSeGv0

Garlic and Herb Beef Tenderloin Recipe with Roasted Wild Mushrooms

Prep Time 30 minutes
Cook Time 35 minutes
Total Time 1 hour 5 minutes
Servings 8
Author Chef Billy Parisi

Ingredients:

For the Horseradish Cream:

1 cup of crème fraiche
¼ cup of prepared horseradish
1 tablespoon of heavy cream
2 tablespoons of sliced chives

For the Mushrooms:

2 tablespoons of olive oil
2 cups each sliced cremini shiitake and oyster mushrooms
2 ounces of unsalted butter
1 tablespoon of finely minced garlic
½ peeled and small diced shallot
1/3 cup of cabernet sauvignon
½ cup of beef stock
1 teaspoon of chopped fresh thyme
Kosher salt and fresh cracked pepper to taste

For the Beef Tenderloin:

3 tablespoons each finely chopped fresh thyme and rosemary
1/3 cup of finely chopped fresh parsley
6 finely minced cloves of garlic
½ peeled and small diced shallot
2/3 cup of olive oil + 2 tablespoons
4 pound beef tenderloin or 2 2-pound beef tenderloins trussed
Kosher salt and fresh cracked pepper to taste

Instructions:

1. Preheat the oven to 275°.
2. Horseradish Cream: Add all of the ingredients to a small bowl and mix until combined. Chill before serving.
3. Mushrooms: Add the olive oil to a large sauté pan over high heat and add in the mushrooms to caramelize, about 5 to 7 minutes. Mix often.
4. Once browned, scrape the mushrooms to 1 side of the pan and on the other side add in the butter, garlic and shallots and cook for 1 to 2 minutes before mixing in with the rest of the mushrooms.
5. Deglaze with wine and cook until the liquid is absorbed before adding in the beef stock. Reduce the amount of liquid until there is only 1 or 2 tablespoons left and finish with thyme, salt and pepper. 6. 6. Keep warm until serving.
7. Beef: Add the herbs, garlic, shallot and 2/3 cup of olive oil to a medium size bowl and mix until combined. Set aside.
8. Coat the beef tenderloin on all sides with the 2 tablespoons of olive oil and season generously with salt and pepper. Drizzle on ½ of the herb-oil mixture to all sides of the beef tenderloin.
Next, sear the beef tenderloin in a large sauté pan over high heat until golden brown.
9. Once browned, place the pan in the oven and cook for 20 to 25 minutes or until it has reached 120° internal temperature.
10. Remove the beef from the pan and let rest for 3 to 4 minutes.
11. Drizzle on more of the herb-oil mixture and slice and serve with mushrooms and horseradish cream.