Mom's Garlic-Rubbed Roast Filet of Beef with Mushroom Sauce

• Gluten free

• Meat

  • 1 3 to 4-pound beef tenderloin, roast

• Produce

  • 1 cloves Garlic
  • 1/2 lb Mushrooms, white
  • 1 Shallot, large
  • 1 tsp Thyme, fresh

• Condiments

  • 1 tsp Worcestershire sauce

• Baking & Spices

  • 1 Black pepper, freshly ground
  • 1 Kosher salt

• Oils & Vinegars

  • 2 tbsp Olive oil

• Dairy

  • 4 oz Butter

• Beer, Wine & Liquor

  • 3/4 cup Red wine, dry

Found on food52.com

Description

Ingredients

• 1 3- to 4-pound beef tenderloin roast, trimmed
• 2 tablespoons olive oil, divided
• 1 to 2 cloves garlic, lightly smashed
• Kosher salt
• Freshly ground black pepper
• 4 ounces butter
• 1 large shallot, sliced
• 1/2 pound white mushrooms, wiped clean and sliced
• 3/4 cup dry red wine
• 1 teaspoon chopped fresh thyme
• 1 teaspoon Worcestershire sauce (or to taste)

Directions

• Heat the oven to 450° F. Rub the filet all over with about 1 tablespoon of olive oil and the smashed garlic, and generously sprinkle it with salt and pepper. Roast the beef until an instant-read thermometer registers 120° F to 125° F for rare, about 25 minutes. (Add about 5 minutes if you want it medium-rare—about 130° F.) Lightly cover the beef in foil and let it rest on a carving board for 10 to 15 minutes.
• While the beef roasts, make the sauce. Heat 2 tablespoons of the butter with 1 tablespoon of olive oil in a large skillet over medium heat. Add the shallots and mushrooms and cook, stirring often, until they soften and turn golden brown, 10 to 15 minutes. Add the wine and bring to a boil over medium-high heat. Boil until the volume of wine reduces by about half. Reduce the heat to low. Stir in thyme and Worcestershire sauce and add the rest of the butter a little at a time, stirring constantly.
• Unwrap the filet (fee-lay) and stir any accumulated juices into the sauce. Season the sauce to taste with salt and pepper. Slice the meat and serve with the sauce.