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.

Ingredients

• 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

Directions

1. 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.
2. 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.
3. 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.
4. Stir juices from tenderloin platter into mushrooms with remaining tablespoon butter and thyme. Slice beef and serve with mushrooms.