Baked beef tenderloin with sautéed peppers and mushrooms on the Delicious Blog

      Recipe preparation:

       Source: https://www.vkusnyblog.com/recipe/zapechennaya-govyazhya-vyrezka-s-sote-iz-pertsa-i-gribov/Notes on ingredients:

      Meat. Beef tenderloin is a hundred percent tender option. It is the most delicate muscle in the entire carcass, so it is difficult to make such a roast tough. If you want a stronger meat flavor, you can make roast beef from the thick or thin flank. These parts, due to their greater thickness, will require a bit more time to reach readiness.

      Meat options. You can similarly prepare pork tenderloin, just keep in mind that it will cook faster than beef.

      Mustard. Adds a piquant and characteristic flavor. Dijon, yellow mustard works well, and honey mustard will also be good.

      Onion. I used regular onion in this dish. As an option, you can use red onion – it will be slightly sweeter and will add extra color to the garnish.

      Pepper. Red bell peppers are usually sweeter than others, so I recommend using them. But if you want to make the flavor a bit more neutral, you can use yellow or even green peppers.

      Mushrooms. Champignon mushrooms are a universally available option. For variety, you can use oyster mushrooms or shiitake.

      Other vegetable options. You can use young zucchini, eggplant, green beans, broccoli, carrots, green peas in the garnish. All these vegetables cook quite quickly in a pan and turn out juicy.

      Let's move on to cooking.

      Preparing the meat. Place it in a bowl, add salt, pepper, mustard, garlic, and vegetable oil.

      Mix and let marinate for 20-30 minutes. Remove from the marinade.

      In a pan over high heat, heat 1 tablespoon of vegetable oil. Sear the meat on all sides until golden brown.

      Place in a preheated oven at 200 degrees and bake. If you have a meat thermometer, it should read 57-60 degrees – this will be medium doneness – the most optimal for roast beef. It took me 20 minutes to reach the desired temperature, but times may vary in different ovens.

      Preparing the sauté. Cut the onion into feathers, the pepper into medium-sized pieces, and the champignons into 2-4 parts depending on their size.

      In a pan over medium heat, heat 2 tablespoons of vegetable oil. Add the onion and sauté, stirring, for 2-3 minutes.

      Add the pepper and sauté, stirring, for another 3-4 minutes.

      Add the mushrooms and sauté, stirring, until the vegetables become tender-crisp.

      During the process, add finely chopped onion, salt, pepper, and Provencal herbs.

      Remove the cooked tenderloin from the oven and let it rest for 10 minutes under foil. Then slice it across and serve with vegetables.

      Bon appétit!



       This recipe for baked beef tenderloin with sautéed peppers and mushrooms has been tested and prepared by chef Tatyana Nazaruk - author of the Tasty Blog.

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