Beef Tenderloin with Goat Cheese & Mushrooms
- Beef Tenderloin (4lb, trimmed and tied)
- Olive Oil
- Borsari Original Seasoning
- 1⁄2 Red Wine
- 4 Garlic Cloves 1 Shallot
- Fresh Rosemary Fresh Thyme
- 1 pint Baby Bella Mushrooms
Allow the roast to come to room temperature and preheat the oven to 3750F .
Chop the garlic cloves, mince the shallot and thinly slice the mushrooms.
Rub the entire roast with generous olive oil and Borsari seasoning (or your favorite course salt & pepper seasoning).
Sear the tenderloin (approximately 3 minutes per side) then roast in the oven until the internal temperature of the roast reaches 1350F for medium rare (approximately 30 minutes).
While the roast is in the oven, heat one tbsp of olive oil in a frying pan. Sauté the garlic, shallot, rosemary, thyme and mushrooms. Add the wine and let it reduce until there is half the liquid.
Transfer the tenderloin to a platter, cover with the mushroom wine reduction and top with crumbled goat cheese.
*Every oven is different. Always use a meat thermometer to check an internal temperature throughout cooking.