BEEF TENDERLOIN WITH MUSHROOMS & WALNUTS

INGREDIENTS

  • 2 TABLESPOONS UNSALTED BUTTER

  • 2 LBS. WHITE MUSHROOMS, SLICED ¼ INCH THICK

  • 1 MEDIUM GARLIC CLOVE, MINCED

  • 1 TEASPOON FRESH THYME, OR ½ TSP. DRIED

  • SALT AND FRESHLY GROUND PEPPER

  • 2 LBS. BEEF TENDERLOIN, TIED

  • ½ CUP COARSELY CHOPPED WALNUTS

  • 2 TBSP. FINELY CHOPPED FRESH FLAT LEAF PARSLEY

Directions

PREHEAT OVEN TO 450.  IN A HEAVY MEDIUM ROASTING PAN PLACED OVER TWO BURNERS, MELT THE  BUTTER OVER MODERATE HEAT.  ADD THE MUSHROOMS, GARLIC, THYME, ¼ TSP. OF SALT AND 1/8 TSP. OF  PEPPER, AND COOK, STIRRING OCCASIONALLY, UNTIL THE MUSHROOMS BEGIN TO SOFTEN AND RELEASE THEIR LIQUID, ABOUT 5 MINUTES.

SEASON THE BEEF WITH SALT AND PEPPER AND SET IT ON TOP OF THE MUSHROOMS.  ROAST IN THE OVEN UNTIL AN INSTANT READ THERMOMETER INSERTED IN THE CENTER READS 120 DEGREES FOR RARE.  TRANSFER THE BEEF TO A CARVING BOARD, COVER LOOSELY WITH FOIL AND LET REST FOR 15 MINUTES.

IN A SMALL SKILLET, TOAST THE WALNUTS UNTIL GOLDEN.

STIR THE WALNUTS AND PARSLEY INTO THE MUSHROOMS. SEASON WITH SALT AND PEPPER.

SLICE THE BEEF AND SERVE WITH THE MUSHROOM MIXTURE.

2019-08-27T22:14:48-04:00

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