Shelly's Recipe

ROAST BEEF TENDERLOIN WITH BRANDIED STEAK SIDE MUSHROOMS

Category: Roasts/Tenderloin - Beef

1 beef tenderloin (about 2 pounds), trimmed of fat and silver skin
2 teaspoons kosher salt (see note)
1 teaspoon black pepper
2 tablespoons unsalted butter, room temperature
1 tablespoon vegetable oil
Brandied steak-side mushrooms (recipe follows)

Using 12-inch lengths of twine, tie tenderloin crosswise at 1 1/2-inch intervals. Sprinkle evenly with salt, cover loosely with plastic wrap, and let stand at room temperature 1 hour.

Meanwhile, adjust oven rack to middle position and preheat oven to 300 degrees.

Pat tenderloin dry with paper towels. Sprinkle evenly with pepper; spread unsalted butter evenly over surface. Transfer to wire rack set in rimmed baking sheet. Roast until instant-read thermometer inserted into center of meat registers 125 degrees for medium-rare, 40 to 55 minutes, or 135 degrees for medium, 55 to 70 minutes, flipping meat halfway through cooking.

Heat oil in 12-inch heavy-bottomed skillet over medium-high heat until just smoking. Place roast tenderloin in skillet and sear until well browned on four sides, 1 to 2 minutes per side (total of 4 to 8 minutes). Transfer to a carving board and let rest 15 minutes.

While meat rests, prepare Brandied Steakside Mushrooms.

Remove twine and cut meat crosswise into 1/2-inch-thick slices. Serve, passing mushrooms separately. Serves 4-6

Note: If using table salt, reduce the amount to 1 teaspoon.

Brandied Steak-Side Mushrooms:
3 pounds fresh mushrooms, sliced lengthwise
1/2 cup (8 tablespoons) butter
Seasoning salt
1/4 cup Worcestershire sauce
1/2 cup brandy

In large skillet, saute mushrooms in butter until brown. Sprinkle liberally with seasoning salt. Add Worcestershire sauce and simmer until almost all sauce is absorbed by mushrooms. Add brandy and continue to simmer until mushrooms are tender.