Sherry Mushroom Tenderloin
- SERVES
- 6
- COOK TIME
- 1 Hr
Ooh la la! It may taste like it's from an expensive, fancy restaurant, but it's not. You'll be amazed by how easy it is to make a dinner that tastes this scrumptious!
What You'll Need
- 3 tablespoon vegetable oil, divided
- 1 teaspoon salt
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/4 teaspoon black pepper
- 2 1/2 pound beef tenderloin, trimmed
- 1/2 pound fresh mushrooms, sliced (about 3 cups)
- 1 jar (12 ounces) brown gravy
- 1/2 teaspoon dried thyme
- 2 tablespoon cocktail cream sherry or sweet white wine
What to Do
- Preheat oven to 450 degrees.
- In a small bowl, combine 2 tablespoons of the oil, the salt, garlic and onion powders, and the black pepper; mix well. Rub the mixture over the entire tenderloin and place in a large roasting pan that has been coated with cooking spray.
- Roast for 10 minutes, then reduce the heat to 350 degrees. and roast for 35 to 40 more minutes or until a meat thermometer registers 140 degrees. for medium-rare, or to desired doneness beyond that.
- While the meat is cooking, heat the remaining oil in a large skillet over medium-high heat and saute the mushrooms for 2 to 3 minutes or until tender. Reduce the heat to low and stir in the gravy. Add the thyme and sherry and cook for 8 to 10 minutes, stirring occasionally. Slice the tenderloin and serve with the sherry sauce.