Ingredients

serves 10 to 12

　　1 beef tenderloin (4 to 5 pounds), tied

　　Coarse salt and freshly ground pepper

　　1/4 cup extra-virgin olive oil

　　8 ounces shiitake mushrooms

　　1 bunch fresh thyme sprigs

　　Shallot-Brandy Sauce (recipe follows)

　　

Shallot-Brandy Sauce

3 tablespoons unsalted butter

　　2 tablespoons extra-virgin olive oil

　　1 cup finely chopped shallots

　　1 tablespoon minced garlic

　　3/4 cup brandy

　　4 cups homemade or low-sodium store-bought beef stock

　　1 cup heavy cream

　　1/4 cup coarsely chopped fresh thyme

　　Coarse salt and freshly ground pepper

　　(makes about 2 cups)

　　

Step 1

Preheat the oven to 425°F. Season beef with salt and pepper. Heat 2 tablespoons oil in a large skillet over medium-high heat. Add beef, and brown on all sides.

　　

Step 2

Toss mushrooms with remaining 2 tablespoons oil in a bowl; season with salt and pepper. Add mushrooms and 3 thyme sprigs to skillet; place in oven. Cook until beef registers 125°F for medium-rare, 18 to 20 minutes. Let stand 20 minutes. Serve warm or at room temperature with mushrooms and shallot-brandy sauce. Garnish with thyme.

　　

Shallot-Brandy Sauce

Step 3

Heat butter and oil in a large skillet over medium heat. Add shallots and garlic; cook, stirring often, until soft, about 5 minutes. Remove from heat; add brandy. Bring to a boil. Cook until reduced by half. Whisk in stock and cream, and cook until thickened, about 10 minutes. Stir in thyme; season with salt and pepper.

　　Reprinted with permission from The Martha Stewart Living Cookbook: The New Classics by Martha Stewart Living Magazine, copyright © 2007. Published by Clarkson Potter, a division of The Crown Publishing Group.Buy the full book from Amazon.