Roasted Beef with Mushroom
Prep
20 mins
Cook
45 mins
Servings
4
Difficulty
Medium
This is one of my favorite weeknight dinners because it feels fancy but comes together in just 45 minutes. Beef tenderloin paired with earthy mushrooms creates something restaurant quality right in your own kitchen. Mushrooms are packed with B vitamins and antioxidants, so you're getting nutrition alongside pure comfort. The beauty of this dish is its simplicity: you roast everything together with garlic, fresh herbs, and a touch of balsamic to create an elegant meal without fussing over multiple pans. It's impressive enough for guests but easy enough for a Tuesday night.
Ella x
Ingredients
- ¾ kgbeef tenderloin(center cut, trimmed)
- ½ kgmixed mushrooms(cremini, shiitake, and oyster, halved)
- 6garlic cloves(minced)
- 3 sprigsfresh thyme
- 2rosemary sprigs
- 4 tbspolive oil
- 1 tspsea salt
- ½ tspblack pepper(freshly ground)
- 2shallots(thinly sliced)
- 118 mlbeef broth
- 2 tbspbalsamic vinegar
- 2 tbspbutter
Detail level
Instructions
- 1
Remove beef from refrigerator 30 minutes before cooking. Preheat oven to 400°F. Pat beef dry with paper towels and season generously with salt and pepper on all sides.
Tip: Bringing meat to room temperature ensures even cooking throughout.
- 2
Heat 2 tablespoons olive oil in a large cast-iron skillet over medium-high heat. Once shimmering, sear the beef for 2-3 minutes per side until golden brown all over. Transfer to a plate.
Tip: A good sear creates a flavorful crust that locks in juices.
- 3
In the same skillet, add remaining 2 tablespoons olive oil. Add mushrooms and shallots, cooking for 4-5 minutes until they begin to soften and brown. Season with salt and pepper.
Tip: Don't overcrowd the pan; let mushrooms caramelize for better flavor.
- 4
Add minced garlic, thyme sprigs, and rosemary to the mushroom mixture. Stir well and cook for 1 minute until fragrant.
- 5
Return beef to the skillet, nestling it among the mushrooms. Pour beef broth around (not over) the beef. Transfer entire skillet to preheated oven.
Tip: Using a cast-iron skillet allows seamless transition from stovetop to oven.
- 6
Roast for 20-25 minutes for medium-rare (internal temperature of 130-135°F). Remove from oven and let beef rest for 5 minutes before slicing.
Tip: Resting allows juices to redistribute throughout the meat.
- 7
While beef rests, place skillet on stovetop over medium heat. Stir in balsamic vinegar and butter, scraping up any browned bits. Cook until sauce thickens slightly, about 2 minutes.
Tip: The pan drippings create a rich, flavorful sauce.
- 8
Slice beef into quarter-inch thick slices and arrange on a serving platter. Top with mushroom mixture and drizzle with pan sauce. Garnish with fresh thyme if desired.
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