Beef tenderloin with mushrooms and onions

3
3
3
SmartPoints® value per serving
Total Time
1 hr 6 min
Prep
10 min
Cook
56 min
Serves
4
Difficulty
Easy
Beef tenderloin is super easy to prepare, but it is a pricey cut so it is critical to have an instant-read meat thermometer handy so you do not overcook your investment. Searing the meat briefly in a pan before finishing it in the oven is a way to develop a flavorful brown exterior. Keep in mind that it is so important to allow the roast to rest before carving: The beef continues to cook a bit more as it stands, and the juices will settle back through the meat as it cools a bit. Sauteed mushrooms elevate this sublime beef dinner to steak house status. Serve this with a creamy cauliflower puree or with a simple butter lettuce salad dressed with a bright vinaigrette.

Ingredients

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

Instructions

  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.

Notes

Be sure to look for gluten-free Worcestershire sauce if you avoid gluten.