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Roast Tenderloin with Pepper-Thyme Crust and Red Potatoes

Makes: 8  servings Prep 30 mins Roast 450°F 40 mins Stand 10 mins

Ingredients

  • 1 tablespoon  butter or margarine
  • 3 tablespoons  finely chopped shallots
  • 1/2 pound  cremini or white mushrooms, sliced
  • 1/2 pound  shiitake mushrooms, sliced
  • 1/4 teaspoon  salt
  • 1/3 cup  red wine
  • 1/3 cup  heavy or whipping cream
  • 1 can (14 oz.) beef broth
  • 1/2 cup  water
  • 1 tablespoon  cracked black pepper
  • 2 teaspoons  finely chopped fresh thyme or 3/4 teaspoon dried
  • 1 teaspoon  salt
  • 1 center cut beef tenderloin (2-1/2 lbs.)
  • 1 teaspoon  butter or margarine
  • 1 tablespoon  olive oil
  • 3 pounds  medium red potatoes, quartered
  • 1 tablespoon  butter or margarine
  • 1/2 teaspoon  salt
  • 1/8 teaspoon  freshly ground pepper

Directions

1. For the mushroom sauce, heat 1 tablespoon butter in large skillet over medium-high heat. Add shallots; cook 1 minute until softened. Add mushrooms and 1/4 teaspoon salt; cover and cook 3 minutes. Uncover; cook 2 minutes more until tender. Add wine; boil 1 minute. Add cream; boil 2 to 3 minutes, until slightly thickened. Add broth and water; bring to boil and cook 3 to 4 minutes more.

2. Arrange oven racks in upper third and middle of oven. Heat oven to 450 degree F.

3. For the tenderloin, combine cracked pepper, thyme, and 1 teaspoon salt in cup. Pat beef dry with paper towels; place on large heavy-duty jelly-roll pan. Rub 1 teaspoon butter over beef. Sprinkle evenly with pepper mixture.

4. For the roasted potatoes, brush another large jelly-roll pan with olive oil; add potatoes in single layer. Dot with 1 tablespoon butter; sprinkle with 1/2 teaspoon salt and 1/8 teaspoon pepper.

5. Place roast on the upper rack and potatoes on the lower rack of oven. Roast tenderloin 35 to 40 minutes, until an instant-read thermometer inserted in center of roast registers 140 degree F. Roast potatoes 35 minutes.

6. Remove roast from oven. Tightly cover pan with foil; let stand 10 to 15 minutes (temperature should then register 145 degree F for medium-rare)

7. Meanwhile, switch potatoes to upper oven rack and roast 5 to 10 minutes more, until crisp on outside and tender inside. Spoon potatoes with metal spatula onto large serving platter.

8. Transfer roast to large cutting board; reserve drippings in pan. Cut roast into 1/2-inch-thick slices. Add 1/4 cup hot mushroom sauce to drippings and heat over low heat, stirring to dissolve browned bits. Then stir drippings mixture into remaining mushroom sauce. Divide beef and potatoes among 8 serving plates. Serve with mushroom sauce if desired. Makes 8 servings.

Make Ahead Tip

  • Prepare mushroom sauce as directed above. Cool. Transfer sauce to airtight container and refrigerate up to 2 days. Reheat before using.

Nutrition Facts

  • Servings Per Recipe 8
  • cal.(kcal)650,
  • Fat, total(g)42,
  • chol.(mg)123,
  • sat. fat(g)18,
  • carb.(g)35,
  • fiber(g)4,
  • pro.(g)31,
  • sodium(mg)867,
  • Percent Daily Values are based on a 2,000 calorie diet