Roasted Beef Tenderloin

• Gluten free

• Meat

  • 1 1/2 lb Beef tenderloin

• Produce

  • 2 tsp Garlic
  • 1 box Mushrooms
  • 1 Rosemary, Fresh
  • 1 Rosemary, Fresh

• Condiments

  • 2 heaping tbsp Dijon mustard
  • 2 tbsp Soy sauce

• Baking & Spices

  • 1/2 tsp Black pepper
  • 4 tbsp Brown sugar, dark or light

• Oils & Vinegars

  • 1 Olive oil
  • 1/2 cup Olive oil

Found on stuckonsweet.com

Description

Ingredients

• 1.5 pound beef tenderloin (you can get a larger one if needed)
• Fresh Rosemary
• 1 box mushrooms (any kind will work)
• Olive oil for sauteing
• ½ cup olive oil
• 2 teaspoons minced garlic
• ½ teaspoon black pepper
• 4 tablespoons brown sugar (dark or light)
• 2 tablespoons soy sauce
• 2 heaping tablespoons dijon mustard
• chopped fresh rosemary (as much as you would like)

Directions

• After the beef tenderloin marinates, preheat oven to 450 degrees.
• To make the marinade, mix all the ingredients in a bowl.
• Place beef tenderloin in a zipper bag and pour marinade over top. Seal the bag and move beef around so that its completely covered. Place in refrigerator and marinate for at least 2 hours (overnight is even better).
• When youre ready to cook, take the beef out 30 minutes prior to cooking so it comes to room temperature.
• Drizzle a little olive oil in an oven proof saute pan and place over medium - medium/high heat. Add the mushrooms and sear the tenderloin on all sides so that its nicely browned, about 1-2 minutes per side. Place the pan into a preheated oven for about 15 minutes for medium. If youre using a larger tenderloin, it will most likely need to cook for a few additional minutes.
• Let the tenderloin rest for 15 minutes before cutting into it.