Roast Beef Tenderloin with Shiitake Mushrooms

¼ cup Olive oil

¼ cup Dijon Mustard

¼ cup whole grain mustard

3 tbsp Balsamic vinegar

2 tbsp soya sauce

3 green onions, finely chopped

1 tsp chopped fresh thyme or ½ tsp dried

2 cloves garlic, minced

2-3lb piece of beef tenderloin

Salt and pepper to taste


½ lb shiitake or oyster mushrooms

1 tbsp Olive oil

2 cloves garlic, minced

½ cup red wine

1 cup beef or chicken broth

1 tsp chopped fresh thyme or ½ tsp dried

¼ cup heavy cream


Preheat oven to 425 F.

For the sauce, clean and slice mushrooms. Heat oil in a large sauté pan until sizzling. Add mushrooms and sauté about 3 – 4 minutes or until tender. Stir in garlic and sauté lightly. Add wine and cook over medium heat until reduced by half, about 2 – 3 minutes. Add broth and cook an additional 4 to 5 minutes (or again until reduced by half). Add cream and thyme and reduce slightly, about 3-5 minutes. Season with salt and pepper, cover and keep warm until ready to serve.

Combine olive oil, mustards, vinegar, green onions, and Soya sauce in a large bowl. Combine the thyme, garlic, and salt and pepper and rub firmly into the tenderloin. Place the tenderloin in the bowl with the mustard mix and turn to coat. Place on a rack in a shallow roasting pan and brush with more of the mustard mixture. Roast 20 minutes for rare (130F) another 10 to 15 minutes for medium rare (140F) or until done to your liking.

Remove from oven and let stand, covered with foil for about 10 to 15 minutes. Carve meat into ¼ to ½” slices and arrange on a platter. Spoon sauce over and serve.

Weekly Newsletter