Roasted Beef Tenderloin with Bourbon Shiitake Mushrooms

The aroma of roasting beef, mingled with the earthy scent of mushrooms and the subtle warmth of bourbon, instantly transports me back to a particularly memorable winter evening. It was a special occasion, a celebration of sorts, and the centerpiece of our meal was a magnificent beef tenderloin, its surface kissed by the heat of the oven. The rich, savory notes of the beef were perfectly complemented by a deeply flavorful mushroom sauce, infused with the complex character of bourbon and the delightful chew of shiitakes. This dish, originating from the kitchens of the Atrium Restaurant at Snow King Resort, has since become a cherished recipe in my own repertoire, a testament to how simple, quality ingredients, treated with respect, can create something truly extraordinary.

Recipe Overview

• Prep Time: 30 minutes
• Cook Time: 25–30 minutes
• Total Time: 55–60 minutes
• Servings: 8–10
• Yield: One Roasted Tenderloin with Mushroom Sauce
• Dietary Type: Not specified (Can be adapted to dairy-free by using olive oil or vegetable oil for sautéing the mushrooms).

Ingredients

For the Roasted Beef Tenderloin:

• 1 (2 ½ lb) center-cut beef tenderloin
• 1 tablespoon garlic, minced
• 2 tablespoons fresh thyme, chopped (leaves only)
• 3 tablespoons olive oil or 3 tablespoons vegetable oil

For the Bourbon Shiitake Mushrooms:

• 2 tablespoons butter
• 2 red onions, julienned
• 1 tablespoon roasted garlic, minced
• 1 tablespoon fresh thyme, chopped
• 1 lb shiitake mushroom, sliced
• ¼ cup Bourbon (sour mash whiskey recommended)
• 1 teaspoon salt
• 1 teaspoon pepper

Equipment Needed

• Sharp knife for trimming
• Cutting board
• Large oven-safe skillet (cast iron is ideal) or a roasting pan
• Tongs
• Meat thermometer
• Separate skillet for sautéing mushrooms
• Measuring cups and spoons

Instructions

1. Preheat the oven: Begin by preheating your oven to 350°F (175°C). This ensures a consistent and even cooking temperature for the tenderloin.
2. Prepare the tenderloin: Carefully trim any excess fat from the beef tenderloin. It’s crucial to also remove the silverskin, a thin, tough membrane that can remain on the meat. This step is essential for achieving a tender and enjoyable bite.
3. Season the beef: Generously rub the entire surface of the beef tenderloin with the minced garlic. Then, coat the seasoned beef with the chopped fresh thyme. Ensure an even distribution of both for maximum flavor infusion.
4. Sear the tenderloin: In a large, hot skillet (preferably cast iron), add your chosen oil – olive oil or vegetable oil. Once shimmering hot, carefully sear the seasoned tenderloin on all sides until a beautiful, golden-brown crust forms. This searing process is vital for locking in juices and developing a rich flavor.
5. Roast the tenderloin: Transfer the seared tenderloin from the skillet directly into a large roasting pan (or if using an oven-safe skillet, you can proceed with that). Place the pan in the preheated oven. Roast the tenderloin until it reaches your desired level of doneness. For rare to medium-rare, aim for an internal temperature of 115°F to 120°F (46°C to 49°C). This typically takes about 25 to 30 minutes. Use a reliable meat thermometer inserted into the thickest part of the roast to ensure accuracy.
6. Sauté the aromatics: While the tenderloin is roasting, begin preparing the bourbon shiitake mushroom sauce. In a separate skillet, melt the butter over medium-high heat. Add the julienned red onions, minced roasted garlic, and chopped fresh thyme. Sauté these ingredients for 2 to 3 minutes, until the onions are softened but still possess a slight firmness.
7. Cook the mushrooms: Introduce the sliced shiitake mushrooms to the skillet with the onions and aromatics. Continue to sauté until the mushrooms begin to release their moisture and soften.
8. Deglaze with bourbon: Carefully pour in the Bourbon. Allow it to bubble and reduce for a minute or two, scraping up any flavorful bits from the bottom of the pan. This deglazing step adds a wonderful depth of flavor to the sauce.
9. Season the sauce: Season the mushroom mixture with salt and pepper to taste. Continue to sauté until the mushrooms are tender but not overcooked. You want them to retain a pleasant chewiness.
10. Rest the tenderloin: Once the beef tenderloin has reached its target internal temperature, remove it from the oven. It is absolutely crucial to let the tenderloin rest for several minutes before slicing. This allows the juices to redistribute throughout the meat, ensuring a moist and tender final product.
11. Serve: Slice the rested tenderloin into desired portions. Serve immediately, generously spooning the warm bourbon shiitake mushroom sauce over each slice.

Expert Tips & Tricks

• Choosing Your Tenderloin: Opt for a center-cut tenderloin for the most uniform thickness, which ensures even cooking. Don’t shy away from a little marbling; it adds flavor and moisture.
• The Importance of Searing: Don’t rush the searing process. A good sear creates the Maillard reaction, responsible for that delicious crust and complex flavor on the exterior of the beef.
• Mastering the Rest: I cannot stress this enough: resting the beef is non-negotiable. Skipping this step will result in juices running out onto the cutting board, leaving you with a drier roast. Aim for at least 10-15 minutes for a tenderloin of this size.
• Bourbon Selection: While any bourbon will work, a good quality sour mash whiskey will lend a particularly pleasant depth to the sauce. You can also use a good quality rye whiskey.
• Mushroom Variety: While shiitake mushrooms are specified and offer a fantastic meaty texture, feel free to experiment with other robust mushrooms like cremini, portobello, or a mix for added complexity.

Serving & Storage Suggestions

This Roasted Beef Tenderloin with Bourbon Shiitake Mushrooms is best served immediately after resting. It makes for an elegant main course at any special gathering. It pairs beautifully with a creamy mashed potato or a simple roasted root vegetable medley.

Leftovers can be stored in an airtight container in the refrigerator for up to 2 to 3 days. The beef and the mushroom sauce can be stored separately or together. To reheat, gently warm the beef slices in a skillet over low heat with a splash of broth or water, or in a moderate oven. The mushroom sauce can be reheated separately in a saucepan over low heat. Be mindful not to overcook the beef when reheating, as it can become tough.

Nutritional Information

Nutrient	Amount per Serving	% Daily Value
Calories	475.9 kcal	24%
Calories from Fat	200 kcal	N/A
Total Fat	34 g	52%
Saturated Fat	12.9 g	64%
Cholesterol	128.1 mg	42%
Sodium	393.8 mg	16%
Total Carbohydrate	7.5 g	2%
Dietary Fiber	2.1 g	8%
Sugars	2.5 g	3%
Protein	29.6 g	59%

Nutritional information is an estimate and may vary based on specific ingredients and portion sizes used.

Variations & Substitutions

• For a Richer Sauce: If you desire an even richer sauce, you can finish it with a swirl of heavy cream or a tablespoon of unsalted butter just before serving.
• Alcohol-Free Option: If you prefer to omit the bourbon, you can substitute it with beef broth or a non-alcoholic red wine for a similar depth of flavor.
• Herb Variations: While thyme is classic with beef, rosemary or sage would also be delightful additions to the seasoning rub or the mushroom sauce.
• Mushroom Medley: As mentioned in the tips, feel free to use a blend of your favorite mushrooms. Oyster mushrooms or maitake mushrooms would also offer unique textures and flavors.

FAQs

Q: Can I make the bourbon shiitake mushroom sauce ahead of time?
A: Yes, the mushroom sauce can be prepared a day in advance and gently reheated on the stovetop before serving.

Q: What is the best way to trim silverskin from beef tenderloin?
A: Slide a sharp knife tip under the silverskin and carefully cut along the length of the tenderloin, holding the silverskin taut with your other hand to make a clean removal.

Q: How do I know when the beef tenderloin is cooked to medium-rare?
A: A meat thermometer inserted into the thickest part of the roast should read between 130°F and 135°F (54°C to 57°C) for medium-rare after resting, with an internal temperature of 115°F to 120°F (46°C to 49°C) when removed from the oven.

Q: Can I use dried thyme instead of fresh?
A: Yes, you can use dried thyme, but use it sparingly as it is more potent. Use about 1 teaspoon of dried thyme for every tablespoon of fresh.

Q: What side dishes would you recommend to accompany this dish?
A: Creamy mashed potatoes, roasted asparagus, or a simple green salad with a vinaigrette are excellent pairings.

This dish is more than just a recipe; it’s an invitation to create a memorable meal. The luxurious tenderness of the beef, coupled with the deeply savory and slightly sweet bourbon-infused mushroom sauce, is a symphony of flavors and textures. I encourage you to gather your ingredients, embrace the process, and savor every bite of this exquisite creation. Perhaps a robust Cabernet Sauvignon or a smooth Pinot Noir would be a delightful accompaniment to elevate your dining experience.