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Category: Roasts/Tenderloin - Beef
Prep Time: Cook Time: Total Time:
1 center-cut beef tenderloin roast (2 to 3 lbs)
1/4 cup freshly grated Parmesan cheese
3 tbsp fresh thyme, chopped and divided
1/2 tsp ground black pepper
1 tbsp olive oil
8 oz crimini or button mushrooms, sliced
2 cups tomatoes, finely diced
1 cup beef broth
1/2 cup dry 1 red wine
Salt and pepper
Preheat oven to 425. Combine cheese, 2 tbsp thyme and 1/2 tsp pepper; roll roast in cheese mixture to cover all surfaces. Place roast on rack in shallow roasting pan. Insert ovenproof meat thermometer so tip is centered in thickest part of beef. Do not add water or cover. Roast for 35 to 40 minutes for medium-rare; 45 to 50 minutes for medium doneness.
Meanwhile, heat oil in large nonstick skillet over medium heat until hot. Add mushrooms; cook and stir 5 to 7 minutes or until mushrooms are tender and browned. Add tomatoes, broth, wine and remaining 1 tbsp thyme, bring to a boil. Reduce heat; cook an additional 25 to 30 minutes or until sauce is reduced to 2 cups and is a rich, brown color. Stir occasionally. Season with salt and pepper, as desired.
Remove roast when meat thermometer registers 135 degrees for medium-rare; 150 degrees 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 degrees to reach 145 degrees for medium-rare; 160 degrees for medium).
Carve roast into slices. Season with salt as desired. Serve with savory mushroom sauce. Serves 8-10
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PARMESAN-CRUSTED TENDERLOIN WITH SAVORY MUSHROOM SAUCE
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Category: Roasts/Tenderloin - Beef
Prep Time: Cook Time: Total Time:
1 center-cut beef tenderloin roast (2 to 3 lbs)
1/4 cup freshly grated Parmesan cheese
3 tbsp fresh thyme, chopped and divided
1/2 tsp ground black pepper
1 tbsp olive oil
8 oz crimini or button mushrooms, sliced
2 cups tomatoes, finely diced
1 cup beef broth
1/2 cup dry 1 red wine
Salt and pepper
Preheat oven to 425. Combine cheese, 2 tbsp thyme and 1/2 tsp pepper; roll roast in cheese mixture to cover all surfaces. Place roast on rack in shallow roasting pan. Insert ovenproof meat thermometer so tip is centered in thickest part of beef. Do not add water or cover. Roast for 35 to 40 minutes for medium-rare; 45 to 50 minutes for medium doneness.
Meanwhile, heat oil in large nonstick skillet over medium heat until hot. Add mushrooms; cook and stir 5 to 7 minutes or until mushrooms are tender and browned. Add tomatoes, broth, wine and remaining 1 tbsp thyme, bring to a boil. Reduce heat; cook an additional 25 to 30 minutes or until sauce is reduced to 2 cups and is a rich, brown color. Stir occasionally. Season with salt and pepper, as desired.
Remove roast when meat thermometer registers 135 degrees for medium-rare; 150 degrees 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 degrees to reach 145 degrees for medium-rare; 160 degrees for medium).
Carve roast into slices. Season with salt as desired. Serve with savory mushroom sauce. Serves 8-10
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
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