Mushroom and Thyme Roasted Beef Tenderloin

Mushroom and Thyme Roasted Beef Tenderloin

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  • Prep Time

    minutes

  • Total Time

    minutes

  • Servings

    servings


Ingredients

  • 1

    cup mushroom broth

  • 1

    .75 oz. pkg. dried porcini mushrooms

  • ¼

    cup dry red wine

  • 2

    tbsps. snipped fresh thyme

  • tsp. salt

  • 1

    tsp. dijon-style mustard

  • ¾

    tsp black pepper

  • 1

    2½ to 3 lb. beef tenderloin roast

  • lbs. carrots, halved lengthwise, cut into 3-inch lengths

  • 1

    lb. cipollini onions, peeled

  • 1

    lb. fresh button mushrooms. quartered

  • 2

    tbsps. olive oil

Directions

For marinade. in a small saucepan bring mushroom broth to boiling, remove from heat. Stir in dried mushrooms. Cover and let stand 20 minutes. Stir in wine, 1 tbsps of the thyme, 1/2 tsp of the salt, the mustard, and 1/4 tsp of the pepper; cool.Place meat in a resealable plastic bag set in a shallow dish. Pour marinade over meat. Seal bag; turn to coat meat. marinate in the refrigerator 8 to 24 hours, turning bag occasionally. In a extra-large bowl combine carrots, onions. button mushrooms, oil, and the remaining 1 tbsp. of thyme. Cover and chill up to 24 hours. To serve, preheat oven to 425 degrees. Line an extra large shallow roasting pan with foil; place a rack on top of foil. Drain meat, discarding marinade. Place meat on rack in pan. Arrange vegetables around meat. Sprinkle meat and vegetables with the remaining 1 tsp salt and 1/2 tsp pepper. . Roast 1 1/4 hours or until done.


Nutrition

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