- 1 center-cut Open Prairie ™ Natural Angus beef tenderloin roast (2 to 3 pounds)
- 3 tablespoons fresh thyme, chopped
- 4 teaspoons pepper
- 2 tablespoons butter
- 1 pound assorted wild mushrooms (oyster, cremini and shiitake), coarsely chopped
- Salt and pepper
- Cooked grits
- Heat oven to 425°F. Combine thyme and pepper; reserve 1 tablespoon for mushrooms. Press remaining seasoning mixture evenly onto all surfaces of beef roast.
- Place roast on rack in shallow roasting pan. Insert ovenproof meat thermometer so tip is centered in thickest part of beef. Do not add water or cover. Roast in 425°F oven 35 to 40 minutes for medium rare; 45 to 50 minutes for medium doneness.
- Remove roast when meat thermometer registers 135°F for medium rare; 150°F for medium. Transfer roast to carving board; tent loosely with aluminum foil. Let stand 15 to 20 minutes. (Temperature will continue to rise about 10°F to reach 145°F for medium rare; 160°F for medium).
- Meanwhile melt butter in large nonstick skillet over medium heat. Add mushrooms and 1 tablespoon reserved seasoning; cook and stir about 7 minutes or until mushrooms are tender. Season with salt and pepper, as desired. Keep warm.
- Carve roast into slices. Serve over grits, as desired; top with mushrooms.
Recipe and Photo Courtesy of The Beef Checkoff