Beef tenderloin with mushrooms and onions
Uncooked trimmed beef tenderloin
¾ pound(s), trimmed of all visible fat
¼ tsp, freshly ground
2 medium, thinly sliced
8 oz, fresh, sliced
3 medium clove(s), minced
Canned beef broth
1½ cup(s), reduced sodium variety
- Preheat the oven to 425°F. Spray the rack of a roasting pan with olive oil nonstick spray and place in the pan.
- 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.
- 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.)
- 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.