Slow roasted beef tenderloin
Jr. South Division Winner
Start-to-finish: 1 hour, 30 minutes (30 minutes active), Serves 8-10
McKenzie Falk, Elmore County High School, Elmore County
2-pound beef tenderloin
2 tablespoons vegetable oil
2 cloves garlic, minced
1 teaspoon salt
¼ teaspoon pepper
4 sprigs fresh rosemary
4 sprigs fresh thyme
4 sprigs fresh oregano
1 recipe mushroom tumble and/or horseradish cream
Snipped fresh thyme
6 cups assorted fresh mushrooms, such as chanterelle, Portobelo, shiitake, and oyster
3 tablespoons olive oil
2 tablespoons lemon juice
1 teaspoon reduced sodium soy sauce
Salt and pepper to taste
8 ounces sour cream
2 tablespoons prepared horseradish
1/8 teaspoon black pepper
Preheat oven to 250 F. Drizzle meat with oil. Rub garlic evenly over tenderloin. Sprinkle with pepper and salt. Set aside.
Place rosemary, oregano and thyme sprigs in bottom of 13-by 9-inch baking pan. Add a roasting rack. Place tenderloin in pan.
Roast tenderloin, uncovered, in oven for 20 minutes. Increase temperature to 425 F and roast for 30-40 minutes or until the internal temperature is 135 F. Remove from oven and cover loosely with foil. Let stand for 10 minutes.
Serve roasted with mushroom tumble and/or horseradish cream. Garnish with snipped fresh thyme.
Mushroom tumble: In a large bowl, combine mushrooms, olive oil, lemon juice and soy sauce. In a 12-inch skillet, cook mushroom mixture over medium heat about 10 minutes or until tender, stirring occasionally. Sprinkle with salt and pepper.
Horseradish cream: Combine all ingredients in a small bowl. Serve immediately, or cover and chill for up to 3 days.