Mushroom-crusted beef tenderloin with potatoes and tomatoes

Total Time
1 hr 1 min
13 min
48 min
Earthy mushrooms and beef tenderloin are a beloved pairing, and we use them to great effect in this dish that will easily be the star of your next dinner party or family gathering. We grind the dried mushrooms into a powder in a food processor or spice grinder, and then dredge the beef in it before it’s browned. It’s a step that adds a woodsy, umami-rich flavor to the beef. Make sure to pat your beef tenderloin dry before seasoning to create the nicest crust. Add in some dried thyme or rosemary to the mushroom mixture, if you like. You can use tiny red potatoes, cut in half, instead of baking potatoes.


Uncooked trimmed beef tenderloin

1 pound(s), trimmed of all visible fat

Table salt

1 tsp

Black pepper

½ tsp, freshly ground

Dried mushrooms

½ oz, container, imported

All-purpose flour

1 Tbsp

Regular liquid egg substitute

¼ cup(s)

Olive oil

4 tsp, extra-virgin

Uncooked potato(es)

3 medium, baking, (about 5 ounces each), peeled and cut into 1⁄8-inch-thick slices

Fresh tomato(es)

3 medium, cut into 1⁄4-inch-thick slices

Dried thyme

1 tsp


  1. Preheat the oven to 400°F.
  2. Sprinkle beef with 1/2 teaspoon of the salt and 1/4 teaspoon of the pepper. Grind the mushrooms to a powder in a spice grinder or small food processor. Place the flour and mushroom powder on separate pieces of wax paper. Put the egg substitute in a pie plate. Roll the beef in the flour, coating it evenly and shaking off the excess. Coat the beef with the egg substitute, allowing the excess to drip off. Roll the beef thoroughly in the mushroom powder, using it all to coat the beef.
  3. Heat the oil in a heavy roasting pan over medium-high heat. Add beef, and cook until browned on all sides, about 8 minutes. Transfer to a plate. Remove the roasting pan from the heat.
  4. Arrange the potatoes in the pan in slightly overlapping rows, covering the bottom of the pan. Sprinkle with the remaining 1/2 teaspoon salt and 1/4 teaspoon pepper. Arrange the tomato slices in a single row around the inside edge of the pan, on top of the potatoes. Season tomatoes with the thyme, then lightly spray the tomatoes and potatoes with nonstick spray.
  5. Roast the potatoes and tomatoes until partially cooked, about 20 minutes. Place the beef in the center of the pan on top of the potatoes. Roast until an instant-read thermometer, inserted in the center of the beef, registers 145°F for medium-rare and the potatoes are cooked through, about 20 minutes. Transfer the beef to a cutting board and let rest about 10 minutes. Cut the beef into 12 slices and serve with the vegetables. Yields 3 slices beef and 1⁄4 of vegetables per serving.