Prep time: 20 minutes
Cook time: approximately 1 hour
Serves: 4-6

Ingredients

3 T. extra virgin olive oil, divided
1 large leek, thinly sliced
12-oz. baby Portobello mushrooms, diced
2 garlic cloves, minced
Sea salt and black pepper, to taste
2 c. baby spinach, tough stems removed
2 t. fresh thyme leaves
2 t. fresh rosemary leaves, chopped
1½ T. fresh parsley, chopped
¼ c. Parmesan cheese, freshly grated
1½ lbs. beef tenderloin roast, butterflied
1 large red onion, cut into thick slices Continue reading →

Prep time: 10 minutes
Cook time: Rare – 20 minutes, Medium Rare 24 minutes, Medium 26 minutes
Serves: 4

Important note: To ensure a flavorful, juicy roast, remove beef from oven at least 5 degrees less than your desired final temperature as the beef will continue to cook during the resting period. This resting time also allows the meat juices to be reabsorbed into the meat fibers keeping it nice and juicy.

Ingredients

2 lb. beef tenderloin, cleaned and trimmed
8 oz. baby Portobello mushrooms, cleaned and trimmed
6-8 shallots, halved Continue reading →