Beef Tenderloin with Wild Mushroom Pan Gravy Recipe - PureWow

Name: Beef Tenderloin with Wild Mushroom Pan Gravy Recipe - PureWow
Ingredients: Four 6- to 8-ounce beef tenderloin medallions, about 2 inches thick; 2 teaspoons sea salt; 2 teaspoons freshly ground black pepper; 2 tablespoons extra-virgin olive oil; 4 tablespoons (½ stick) cold, unsalted butter, divided; 2 medium shallots, finely chopped; 1 pound wild mushrooms (such as chestnut, cremini, oyster, black trumpet, chanterelle or shiitake), halved, sliced or quartered into roughly 1-inch pieces; ⅔ cup dry sherry; 2 cups low-sodium beef broth; 4 sprigs rosemary; 4 sprigs thyme; ¼ cup soy sauce

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This recipe for beef tenderloin with wild mushroom pan gravy from Vanessa Seder’s new cookbook, “Warm Your Bones,” is a comfort food dream. Read on for the savory details.

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Ingredients

Four 6- to 8-ounce beef tenderloin medallions, about 2 inches thick
2 teaspoons sea salt
2 teaspoons freshly ground black pepper
2 tablespoons extra-virgin olive oil
4 tablespoons (½ stick) cold, unsalted butter, divided
2 medium shallots, finely chopped
1 pound wild mushrooms (such as chestnut, cremini, oyster, black trumpet, chanterelle or shiitake), halved, sliced or quartered into roughly 1-inch pieces
⅔ cup dry sherry
2 cups low-sodium beef broth
4 sprigs rosemary
4 sprigs thyme
¼ cup soy sauce