Pan-Roasted Beef Tenderloin with Mushrooms
This beautiful, buttery beef tenderloin is so simple. Brown the beef in a cast-iron skillet, roast it in the oven, then take advantage of the hot pan to toss together the thyme- and sherry-glazed mushrooms.
- 1-2 lbs. beef tenderloin, trimmed and tied
- Kosher salt
- Cracked black pepper
- 1 teaspoon canola or corn oil
- 2 tablespoons unsalted butter, divided
- 2 tablespoons extra-virgin olive oil
- 1 pound cremini mushrooms (or mixed cremini and shiitake), trimmed and sliced 1/4-inch thick
- 1/3 cup finely chopped shallots
- 3 large garlic cloves, minced
- 1/3 cup dry sherry
- 1 1/2 teaspoons finely chopped fresh thyme
- Pat beef dry. Let stand at room temperature for 30 minutes. Position rack in center of oven, and preheat oven to 425 degrees. Season beef on all sides with 2 teaspoons each kosher salt and pepper.
- Heat canola oil in a 12-inch ovenproof skillet over medium-high heat. Add beef and sear on all sides for 8 to 10 minutes. Transfer skillet to oven. Roast until internal temperature reaches 135 degrees, 30 to 35 minutes. Transfer beef to a platter; tent loosely with foil while preparing mushrooms.
- Add 1 tablespoon butter and the olive oil to the same skillet. Add mushrooms and a pinch of kosher salt. Cook over medium-high heat, stirring occasionally until mushrooms begin to turn golden, 6 to 8 minutes. Add shallots; cook and stir for 2 minutes. Add garlic; cook and stir for 30 seconds. Season with salt and pepper. Carefully add sherry; cook and stir until almost evaporated about 1 minute.
- Stir juices from tenderloin platter into mushrooms with remaining tablespoon butter and thyme. Slice beef and serve with mushrooms.