Roasted Beef Tenderloin With Bourbon Shiitake Mushrooms

littleturtle's Note:

Tenderloin of beef, seasoned with thyme and garlic, pan-seared, then oven roasted; sliced & served with sautéed shitake mushrooms in a bourbon sauce. From the Atrium Restaurant in the Snow King Resort. Goes great with a side of potatoes. The bourbon shitake sauce is also delicious over pan fried chicken breasts.

• Total Time: 50 mins
• Prep Time: 15 mins
• Cook Time: 35 mins

Ingredients:

Servings: 8

Beef Tenderloin

• 1 (2 ½ lb) center-cut beef tenderloin
• 1 tablespoon garlic , minced
• 2 tablespoons fresh thyme , chopped (leaves only)
• 3 tablespoons olive oil or 3 tablespoons vegetable oil

Bourbon Shitake Mushrooms

• 2 tablespoons butter
• 2 red onions , julienned
• 1 tablespoon roasted garlic , minced
• 1 tablespoon fresh thyme , chopped
• 1 lb shiitake mushroom , sliced
• ¼ cup Bourbon (sour mash whiskey)
• 1 teaspoon salt
• 1 teaspoon pepper

Directions:

1. Preheat oven to 350°F.
2. Trim tenderloin of fat and remove silverskin.
3. Rub beef all over with garlic and coat with thyme.
4. In a hot skillet, sear tenderloin on all sides in oil.
5. Remove from skillet and place in a large roasting pan in the oven to roast until done (internal temp of 115°-120°F for rare to med-rare; 25-30 minutes).
6. In skillet, over med-high heat, sauté onions, garlic, and thyme in butter for 2-3 minutes (onions should still be firm).
7. Add mushrooms, bourbon, salt and pepper, and sauté until mushrooms are tender (do not overcook).
8. Let tenderloin rest for several minutes before slicing.
9. Slice and serve with mushroom sauce.