Mushroom-crusted beef tenderloin with potatoes and tomatoes
Uncooked trimmed beef tenderloin
1 pound(s), trimmed of all visible fat
½ tsp, freshly ground
½ oz, container, imported
Regular liquid egg substitute
4 tsp, extra-virgin
3 medium, baking, (about 5 ounces each), peeled and cut into 1⁄8-inch-thick slices
3 medium, cut into 1⁄4-inch-thick slices
- Preheat the oven to 400°F.
- 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.
- 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.
- 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.
- 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.