• 1 

  2 - 2 1/2 pound beef tenderloin

  see savings

  
• 2 tablespoons

  cooking oil

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• 1 - 2  

  cloves garlic, minced

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• 1 teaspoon

  cracked black pepper

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• 1/4 teaspoon

  salt or 1/4 teaspoon sea salt or kosher salt*

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• 4 

  sprigs fresh rosemary

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• 4 

  sprigs fresh oregano

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• 4 

  sprigs fresh thyme

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• 1 

  recipe Mushroom Tumble and/or Horseradish Cream

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•  

  Snipped fresh thyme

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• 6 cups

  assorted mushrooms, such as chanterelle, portobello, shiitake, and oyster

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• 3 tablespoons

  olive oil

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• 2 tablespoons

  lemon juice

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• 1 teaspoon

  reduced-sodium soy sauce

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• 1 

  8 ounce carton dairy sour cream

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• 2 tablespoons

  prepared horseradish

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• 1/8 teaspoon

  salt

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• 1/8 teaspoon

  ground black pepper

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1.

Preheat oven to 250F. Drizzle meat with oil. Rub garlic evenly over the surface of the tenderloin. Sprinkle with pepper and salt. Set aside.

2.

Place rosemary, oregano, and thyme sprigs in the bottom of a 13x9x2-inch baking pan. Add a roasting rack. Place tenderloin on rack.

3.

Roast tenderloin, uncovered, in the preheated oven for 20 minutes. Increase oven temperature to 425F. Roast for 30 to 40 minutes or until the internal temperature registers 135F. Remove from oven. Cover loosely with foil; let stand 10 minutes.

4.

Serve roast with Mushroom Tumble and/or Horseradish Cream. Garnish with snipped fresh thyme. Makes 8 to 10 servings.

*

Sea salt is derived from evaporated sea water. It has a bright, pure, clean flavor. Kosher salt is used in the preparation of meat according to Jewish dietary law. Kosher salt comes in flakes, not granules. Because it dissolves easily, its taste isn't as strong as regular salt.

Mushroom Tumble

In very large bowl place assorted mushrooms, such as chanterelle, portobello, shiitake, and oyster (halve or slice any large mushrooms and remove any tough stems). Add olive oil, lemon juice, and reduced-sodium soy sauce; toss to combine. In a 12-inch skillet cook mushrooms over medium heat until about 10 minutes or until tender, stirring occasionally. Sprinkle with salt and cracked black pepper.

Horseradish Cream

In a small bowl stir together dairy sour cream, prepared horseradish, salt, and ground black pepper. Serve immediately, or cover and chill for up to 3 days. If refrigerated, let stand for 30 minutes before serving.