Eosinophilic Esophagitis Friendly Dairy Free Beef Tenderloin with Mushroom Sauce
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Learn more →Ingredients
4 servings
For the beef
- 1 center-cut beef tenderloin roast (about 1.5 lb), trimmed and tied
- 1 ½ tsp kosher salt
- ½ tsp black pepper, freshly ground
- 2 tbsp olive oil, divided
- 3 sprigs fresh thyme
- 2 sprigs fresh rosemary
For the mushroom sauce
- 12 oz cremini mushrooms, sliced ¼-inch thick
- 2 shallots, finely minced
- 3 cloves garlic, finely minced
- ½ cup dry red wine (such as cabernet sauvignon or merlot)
- 1 cup beef broth
- 1 tsp fresh thyme leaves
- 1 tsp dijon mustard
- 1 tbsp dairy free butter
- salt and pepper, to taste
For serving
- 1 tbsp fresh flat-leaf parsley, chopped (optional)
Instructions
- 1
Remove the tenderloin from the refrigerator 30 minutes before cooking and pat it completely dry with paper towels. Season all over with the kosher salt and black pepper, pressing gently so the seasoning adheres.
- 2
Preheat the oven to 425°F (220°C). Heat 1 tbsp of the olive oil in a 12-inch oven-safe skillet over high heat until the oil just begins to smoke. Add the tenderloin and sear, turning with tongs every 1–2 minutes, until deeply browned on all sides, about 6–8 minutes total. Lay the thyme sprigs and rosemary sprigs alongside the beef in the pan.
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