"Cookery is not chemistry. It is an art. It requires instinct and taste rather than exact measurements."--Marcel Boulestin

Beef Tenderloin with Mushrooms and Thyme Recipe

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This recipe for Beef Tenderloin with Mushrooms and Thyme, by , is from Our Favorite Recipes, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Berta Chapa
Added: Sunday, October 28, 2007

Category:
Category:

Ingredients:  
Ingredients:  
One 4 to 5 pound beef tenderloin, tied
Coarse salt and freshly ground pepper
1/4 c. extra virgin olive oil
8 ounces shitake mushrooms
1 bunch fresh thyme sprigs

Shallot Brandy Sauce
3 T. unsalted butter
2 T. extra virgin olive oil
1 c. finely chopped shallots
1 T. minced garlic
3/4 c. brandy
4 c. homemade or low-sodium store bought beef broth
1 c. heavy cream
1/4 c. coarsely chopped fresh thyme
coarse salt and freshly ground pepper

Directions:
Directions:
Preheat oven to 425. Season beef with salt and pepper. Heat 2 T. oil in a large skillet over medium-high heat. Add beef and brown on all sides. Toss mushrooms with remaining 2 T. oil in a bowl, season with salt and pepper Add mushrooms and thyme sprigs to skillet, place in oven. Cook until beef registers 125 for medium rare, about 18 to 20 minutes. Let stand 20 minutes. Serve warm or at room temperature with mushrooms and shallot- brandy sauce. Garnish with thyme.

Directions for Shallot-Brandy Sauce
Heat butter and oil in a large skillet over medium-high heat. Add shallots and garlic, cook stirring often, until soft about 5 minutes. Remove from heat, add brandy, bring to a boil. Cook until reduced by half. Whisk in stock and cream and cook until thickened about 10 minutes. Stir in thyme, season with salt and pepper. Makes about 2 cups.

Number Of Servings:
Number Of Servings:
10 - 12 servings

 

 

 

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