Mushroom & Thyme Beef Tenderloin

Mushroom & Thyme Roasted Beef Tenderloin

Ingredients

• 1 cup mushroom broth
• 1 ( ¾ ounce) package dried porcini mushrooms
• ¼ cup dry red wine
• 2 tablespoons chopped fresh thyme, divided
• 1½ teaspoons salt, divided
• 1 teaspoon Dijon mustard
• ¾ teaspoon ground pepper, divided
• 1 (2½ to 3 pound) beef tenderloin roast
• 1½ pounds carrots, halved lengthwise and, if desired, cut into 3-inch lengths
• 1 pound cipollini onions, peeled
• 1 pound fresh button mushrooms, quartered
• 2 tablespoons olive oil

Directions

1. For marinade, bring mushroom broth to boiling in a small saucepan; remove from heat. Stir in dried mushrooms. Cover and let stand 20 minutes. Stir in wine, 1 tablespoon of the thyme, ½ teaspoon of the salt, the mustard, and ¼ teaspoon of the pepper; cool.
2. Place meat in a resealable plastic bag set in a shallow dish. Pour marinade over meat. Seal bag; turn to coat meat. Marinate in the refrigerator 8 to 24 hours, turning bag occasionally.
3. Combine carrots, onions, button mushrooms, oil, and the remaining 1 tablespoon thyme in a very large bowl. Cover and chill up to 24 hours.
4. To serve, preheat oven to 425°F. Line a very large shallow roasting pan with foil; place a rack on top of foil. Drain meat, discarding marinade. Place meat on rack in pan. Arrange vegetables around meat. Sprinkle meat and vegetables with the remaining 1 teaspoon salt and ½ teaspoon pepper.
5. Insert an oven-going meat thermometer into center of meat. Roast 1¼ hours or until thermometer registers 135°F for medium rare.
6. Transfer meat to a cutting board, reserving pan juices. Cover meat with foil; let stand 15 minutes before slicing (temperature of the meat will rise during standing). Serve with roasted vegetables and the reserved juices.