Recipes & Cooking Recipes by Ingredient Beef Beef Roasts Pan-Roasted Beef Tenderloin with Mushrooms Be the first to rate & review! Beef tenderloin gets nice and tender in the oven while you make a delicious mushroom blend with garlic and butter. By Laraine Perri Laraine Perri Laraine Perri is a freelance editor and food writer based in New York City. Her experience covering food and parenting topics, as well as developing recipes, has helped her build a career among national publications like Better Homes & Gardens and Prevention magazine.Laraine's approach to food is simple: easy, delicious, veggie-filled dishes that your family will enjoy, including the little ones. As a mother, Laraine also understands that nutritious food and quick clean-ups can go hand by hand with some creativity. Learn about BHG's Editorial Process Published on October 14, 2020 Rate PRINT Share Trending Videos Close this video player Photo: Blaine Moats Prep Time: 25 mins Stand Time: 30 mins Roast Time: 30 mins Total Time: 1 hr 25 mins Servings: 4 Jump to Nutrition Facts Ingredients 1 2 pound beef tenderloin, trimmed and tied Kosher salt Cracked black pepper 1 teaspoon canola or corn oil 2 tablespoon unsalted butter 2 tablespoon extra-virgin olive oil 1 pound fresh cremini mushrooms (or mixed cremini and shiitake), trimmed and sliced 1/4-inch thick ⅓ cup finely chopped shallots 3 large garlic cloves, minced ⅓ cup dry sherry 1 ½ teaspoon finely chopped fresh thyme Directions Pat beef dry with paper towels. Let stand at room temperature 30 minutes. Position rack in center of oven, and preheat oven to 425°F. Season beef on all sides with 2 tsp. each kosher salt and pepper. In an extra-large ovenproof skillet heat canola oil over medium-high. Add beef and cook 8 to 10 minutes, turning to brown on all sides. Transfer skillet to oven and roast 30 to 35 minutes or until medium-rare (135°F). Transfer beef to a platter; cover loosely with foil while preparing mushrooms. Add 1 Tbsp. of the butter and the olive oil to same skillet. Add mushrooms and a pinch of kosher salt. Cook over medium-high heat, stirring occasionally, 6 to 8 minutes or until mushrooms begin to brown. Add shallots; cook and stir 2 minutes. Add garlic; cook and stir 30 seconds. Carefully add sherry; cook and stir 1 minute or until almost evaporated. Season to tasted with salt and pepper. Stir juices from beef into mushrooms with remaining 1 Tbsp. butter and the thyme. Slice beef and serve with mushrooms. Rate It Print Nutrition Facts (per serving) 506 Calories 27g Fat 9g Carbs 54g Protein Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Servings Per Recipe 4 Calories 506 % Daily Value * Total Fat 27g 35% Saturated Fat 9g 45% Cholesterol 154mg 51% Sodium 757mg 33% Total Carbohydrate 9g 3% Total Sugars 4g Protein 54g 108% Vitamin C 4.9mg 5% Calcium 53mg 4% Iron 6.7mg 37% Potassium 1107mg 24% Fatty acids, total trans 1g Folate, total 33.8mcg Vitamin B-12 8.1mcg Vitamin B-6 1.6mg *The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.