Mushroom & Thyme Roasted Beef Tenderloin
- 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
- 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.
- 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.
- Combine carrots, onions, button mushrooms, oil, and the remaining 1 tablespoon thyme in a very large bowl. Cover and chill up to 24 hours.
- 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.
- Insert an oven-going meat thermometer into center of meat. Roast 1¼ hours or until thermometer registers 135°F for medium rare.
- 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.