beef tenderloin

Sheet Pan Beef Tenderloin With Brussels Sprouts and Shallots

A one-pan dinner in just 30 minutes? That’s just what a great weeknight meal should be. And, this dish is definitely elegant to serve at a dinner party with a glass of red wine from Glunz Family Winery.  Shop the Market for your selection of meats and grab the brussels sprouts from Geneva Lakes Produce. 


Sheet Pan Beef Tenderloin With Brussels Sprouts and Shallots..jpg
  • 1½ pounds beef tenderloin
  •  3 tablespoons olive oil, divided
  •  2 teaspoons kosher salt, divided
  •  1 teaspoon black pepper, divided
  •  1 pound brussels sprouts, trimmed and halved 2 large shallots, chopped
  •  1 tablespoon whole-grain mustard
  •  1 tablespoon red wine vinegar
  •  1 tablespoon Worcestershire sauce
  •  1½ teaspoons pure maple syrup


  1. Preheat oven to 425°F. Let beef stand at room temperature for at least 10 minutes or up to 1 hour. Rub with 1 tablespoon oil and season with 1¼ teaspoons salt and ½ teaspoon pepper; place on a rimmed baking sheet.
  2. Toss brussels sprouts and shallots with 1 tablespoon oil and remaining ¾ teaspoon salt and ½ teaspoon pepper. Arrange around beef. Roast until vegetables are slightly tender, 12 to 15 minutes. Increase temperature to broil.
  3. Broil, turning beef every 2 to 3 minutes until vegetables are lightly charred and beef reaches an internal temperature of 128°F to 130°F for medium-rare, 10 to 12 minutes. Remove from oven. Loosely tent with foil. Let rest for at least 10 minutes before slicing.
  4. Whisk together mustard, vinegar, Worcestershire, syrup, and remaining 1 tablespoon oil. Drizzle over beef and vegetables.

Recipe courtesy of Real Simple

Roast Beef Tenderloin with Mushroom Ragout

Beef tenderloin is a prime-time special-occasion party food that makes a menu shine.  What a great reason to shop the last Market of the 2012 season for a selection of fine meats from Farmer Nick, Lester’s Bison Farm and The Meat Goat.  Flavorful mushrooms from River Valley and a wine choice from Glunz Family Winery take the mushroom ragout over the top.  

mushroom beef tenderloin.jpg


  • 2 pounds center-cut beef tenderloin roast
  • Kosher salt
  • Freshly ground black pepper
  • 2 tablespoons vegetable oil
  • 1 tablespoon butter
  • Optional: Dijon or Whole-grain mustard, cracked mixed peppercorns, or herbes d' Provence
  • Mushroom Ragout, recipe follows


1.       Preheat the oven to 400 degrees F.

2.       Heat a large oven-proof skillet over medium-high heat. Season the beef all over with salt and a generous amount of pepper. Add the oil to the skillet and heat until shimmering. Add the butter and swirl to melt. Add the beef and sear until mahogany brown on all sides, about 8 minutes total.

3.       Transfer the skillet to the oven. Roast until an instant-read thermometer inserted in the center registers 125 degrees F. for medium-rare, about 25 minutes. Transfer the roast to a cutting board, tent it very loosely with aluminum foil, and let it rest for 10 to 15 minutes.

4.       Slice crosswise, arrange on a platter, and serve with the mushroom ragout.

Mushroom Ragout:


1 pound mixed mushrooms, such as shiitake, cremini, or white button

2 to 4 tablespoons unsalted butter

1 medium shallot or 1/2 small onion, chopped

1/2 teaspoon kosher salt

Freshly ground black pepper

3 sprigs fresh thyme, leaves stripped

1/2 cup Madeira, vermouth, or white wine

1/3 cup heavy cream


1.       Clean the mushrooms by brushing with a kitchen towel or a brush to remove any loose dirt. Remove the shiitake stems and discard. Trim the dry ends off the cremini and white mushroom stems. Quarter all the mushrooms and put in a bowl.

2.       Heat 2 tablespoons of the butter in a large skillet over medium-high heat. Add the mushrooms and spread them out evenly in the pan, increase the heat to high. Let the mushrooms cook undisturbed until they brown, then shake the pan to turn them over.

3.        Add the additional butter along the sides of the pan as the mushrooms cook if the pan seems very dry. Continue to cook until nicely browned, about 5 minutes.

4.       Add the shallot and cook until softened, about 2 minutes. Season the mushrooms with the salt and pepper and add the thyme.

5.       Pull the pan off the heat and add the Madeira or the wine. Return pan to the heat and scrape up any of the brown bits that cling to the bottom of the pan with a wooden spoon.

6.       Add the heavy cream and bring to a boil. Remove from the heat and serve.

Recipe courtesy of Food Network Kitchens