Mushroom & Thyme Roasted Beef Tenderloin
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, 1/2 teaspoon of the salt, the mustard, and 1/4 teaspoon of the pepper; cool.Advertisement
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 degrees 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 1/2 teaspoon pepper.
Insert an oven-going meat thermometer into center of meat. Roast 1 1/4 hours or until thermometer registers 135 degrees 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.
Tip: To peel the onions easily, cut an "X" in the root end of each bulb. Place the onions in boiling water for 15 seconds, then transfer to cold water. Remove the peels.
4 lean protein, 3 1/2 vegetable