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BEEF TENDERLOIN WITH MIXED ROASTED MUSHROOMS
Mushroom Council
1/3 c olive oil
1 tsp thyme leaves, crushed
1 tsp minced garlic
½ tsp salt
¼ tsp ground black pepper
1 lb mixed fresh Mushrooms, quartered (mixture could include large white, medium portabella, shiitake and crimini)
2 lg onions, each cut in eight wedges
1 lg sweet red bell pepper, cut in 1-inch chunks
2 lbs beef tenderloin
½ c dry red wine
Preheat oven to 450 degrees Fahrenheit. In a glass measuring cup combine olive oil, thyme, garlic, salt and black pepper. In a 13 X 9 X 2-inch baking pan toss together Mushrooms, onions, red pepper and ¼ cup of the oil mixture. Place a baking rack over the Mushrooms; place tenderloin on rack. Roast, brushing beef twice with remaining oil mixture, until meat is done as desired (145 degrees for medium rare), about 40 minutes. Remove beef to a carving board; spoon Mushroom mixture onto a serving platter. Place baking pan over medium heat; add wine; cook, stirring frequently to loosen brown bits from bottom of pan, about 2 minutes. Slice beef, seasoning with salt and black pepper, if desired. Serve with roasted Mushrooms and pan juices.
Yield: 6 Portions