Beef Tenderloin with Mushrooms and Onions

Total Time
1 hr 6 min
10 min
56 min
Beef tenderloin is easy to prepare, provided you have an instant-read meat thermometer, an item readily available at the supermarket.


uncooked trimmed beef tenderloin

¾ pound(s), trimmed of all visible fat

ground cumin

¾ tsp

table salt

¾ tsp

black pepper

¼ tsp, freshly ground

olive oil

2 tsp

uncooked onion(s)

2 medium, thinly sliced

mushroom caps

8 oz, fresh, sliced

garlic clove(s)

3 medium clove(s), minced

canned beef broth

1½ cup(s), reduced sodium variety

Worcestershire sauce

1 tsp


  1. Preheat the oven to 425°F. Spray the rack of a roasting pan with olive oil nonstick spray and place in the pan.
  2. Sprinkle the beef with 1⁄2 teaspoon of the cumin, 1⁄2 teaspoon of the salt, and 1⁄8 teaspoon of the pepper. Heat 1 teaspoon of the oil in a large nonstick skillet over medium-high heat. Add the beef and cook, turning occasionally, until well browned, 6–8 minutes.
  3. Place the beef on the rack in the pan and roast until an instant-read thermometer inserted in the center registers 135°F, 25–30 minutes. Transfer to a platter and let stand 10 minutes (The internal temperature will increase to 145°F for medium-rare.)
  4. Meanwhile, heat the remaining 1 teaspoon oil in the same skillet over medium-high heat. Add the onions, mushrooms, garlic, and the remaining 1⁄4 teaspoon cumin, 1⁄4 teaspoon salt, and 1⁄8 teaspoon pepper; cook, stirring occasionally, until the onions and mushrooms are browned and softened, 9–10 minutes. Add the broth and Worcestershire sauce; bring to a boil. Boil until the liquid is reduced by about one-third, 7–8 minutes. Yields 2 slices beef with 3 tablespoons sauce per serving.


The trick in this dish is to allow the roast to rest before carving: The beef will continue to cook as it stands, and the juices will have a chance to set.

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