Ingredients for Beef Tenderloin With Garlic Mushrooms And Spinach
- 2 tablespoons olive oil
- 2 cloves garlic, minced
- Onion
- 8 ounces fresh mushrooms, sliced
- 5 ounces fresh baby spinach
- Dry Sherry
- Salt, to taste
- Pepper, to taste
- 1 1/2 pound beef tenderloin roast
- 2 tablespoons butter
- 1/2 cup dry red wine
- 1/2 cup beef broth
- 1 teaspoon fresh thyme, chopped
- Balsamic glaze, optional
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How to Make Beef Tenderloin With Garlic Mushrooms And Spinach
- Preheat oven to 400°F (200°C). Season the beef tenderloin generously with salt and pepper.
- Heat 1 tbsp olive oil and 1 tbsp butter in an oven-safe skillet over medium-high heat. Sear the tenderloin on all sides until nicely browned (about 2-3 minutes per side).
- Remove the tenderloin from the skillet and set aside.
- Add the remaining olive oil and butter to the skillet. Add the minced garlic and sliced mushrooms. Sauté until the mushrooms are softened and lightly browned (about 5-7 minutes).
- Pour in the red wine and beef broth, scraping up any browned bits from the bottom of the pan. Stir in the thyme.
- Return the beef tenderloin to the skillet. Transfer the skillet to the preheated oven.
- Roast for 20-25 minutes, or until the internal temperature of the beef reaches your desired doneness (130-135°F for medium-rare, 140-145°F for medium).
- Remove the skillet from the oven and let the tenderloin rest for 10 minutes before slicing.
- While the beef rests, add the spinach to the skillet and wilt it in the sauce (about 2-3 minutes).
- Slice the beef tenderloin against the grain and serve over the spinach and mushroom sauce. Drizzle with balsamic glaze, if desired.
Nutrition Information (Approximate per serving)
Sodium
6 g
Sugar
7g
Fat
70g
Carbs
2g
