• 16 oz beef tenderloin
  • kosher salt and coarse black pepper
  • 3 TBS blended oil
  • 1 oz butter
  • Whole thyme, removed from stem
  • 2 garlic cloves, minced
  • 1 shallot, minced
  • ¼ cup white wine
  • ½ cup each chanterelle mushrooms, maitake mushrooms, black trumpet mushrooms

Pre-heat oven to 500 degrees. Drizzle in some blended oil or canola oil over a hot cast iron or heavy pan.

Season beef with salt and pepper and when pan is smoking hot carefully put beef in pan and brown on

all sides. Once you get color on beef on all sides (about 8 minutes total), put directly into pre-heated oven for five minutes. While the beef is roasting, heat butter and olive oil to a saute pan. Once hot, add minced shallots, and garlic to and cook until toasted. Add mushrooms, salt and pepper and sauté. Add white wine and thyme and simmer on low heat or until liquid reduces and mushrooms are coated in sauce.

Once the beef has cooked for 5 minutes, flip the beef and baste with melted butter or any acumulated juices. Let cook for another 5 minutes. After 5 minutes, remove the beef from the oven and allow to rest 10 minutes. Serve with wild mushrooms.