Parmesan-Crusted Tenderloin with Mushroom Sauce

Makes 8-10 Servings

1 center-cut beef tenderloin roast (2 to 3 lbs.)

1/4 cup freshly grated Parmesan cheese

3 Tbsp. fresh thyme, chopped, divided

1/2 tsp. ground black pepper

1 Tbsp. olive oil

8 oz. cremini or button mushrooms, sliced

2 cups finely diced fresh tomatoes

1 cup ready-to-serve beef broth

1/2 cup dry red wine

salt and pepper

1. Heat oven to 425 degrees F. Combine cheese, 2 Tbsp. thyme and 1/2 tsp. pepper; roll roast in cheese mixture to cover all surfaces.

2. Place roast on rack in shallow roasting pan. Insert ovenproof meat thermometer so tip is centered in thickest part of beef. Do not add water or cover. Roast in 425 degrees F oven 35 to 40 minutes for medium rare; 45 to 50 minutes for medium doneness.

3. Meanwhile heat oil in large nonstick skillet over medium heat until hot. Add mushrooms; cook and stir 5 to 7 minutes or until mushrooms are tender and browned. Add tomatoes, broth, win and remaining 1 Tbsp. thyme, bring to a boil.

4. Reduce heat; cook an additional 25 to 30 minutes or until sauce is reduced to 2 cups and is a rich, brown color, stirring occasionally. Season with salt and pepper, as desired.

5. Remove roast with meat thermometer registers 135 degrees F for medium rare; 150 degrees F for medium. Transfer roast to carving board; tent loosely with aluminum foil. Let stand 15 to 20 minutes. (Temperature will continue to rise about 10 degrees F to reach 145 degrees F for medium rare; 160 degrees F for medium.)

6. Carve roast into slices. Season with salt as desired. Serve with savory mushroom sauce.

Nutrition information per 1/8 recipe serving:

calories: 226;

Fat: 10 g; 

Saturated Fat: 3 g; 

Monounsaturated Fat: 4 g; 

Cholesterol: 69 mg;

Sodium: 205 mg; 

Carbohydrates: 4 g; 

Fiber: 0.9 g; 

Protein: 27 g;

Niacin: 8.5 mg;

Vitamin B6: 0.6 mg;

Vitamin B12: 1.5 mcg;

Iron: 2.1 mg;

Selenium: 36.5 mcg;

Zinc: 5.1 mg;

Recipe and photo courtesy of Texas Beef Council, Inc. 

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