Name: Roast Beef with Wild Mushroom Sauce and Caramelized-Shallot Mashed Potatoes
Yield: Makes 6 servings
Ingredients: 1 tablespoon plus 2 teaspoons minced fresh thyme, divided; 2 teaspoons coarse kosher salt; 3 garlic cloves, pressed, divided; 1 2 1/2- to 2 3/4-pound beef tenderloin, well trimmed; 4 tablespoons olive oil, divided, plus additional for brushing; 8 ounces fresh oyster mushrooms, sliced (about 4 cups lightly packed); 8 ounces fresh chanterelle mushrooms, sliced (about 4 cups lightly packed); 2 tablespoons minced shallot; 4 tablespoons brandy, divided; 1/2 cup whipping cream; 1 rounded tablespoon all purpose flour; Beef Reduction; Caramelized-Shallot Mashed Potatoes; 2 tablespoons minced fresh Italian parsley

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Roast Beef with Wild Mushroom Sauce and Caramelized-Shallot Mashed PotatoesLisa Hubbard

Ask your butcher for the chateaubriand (the thicker end) of the fillet, and have him trim it for you. Rub the salt mixture on the beef at least one day and up to three days ahead. Steamed or roasted asparagus spears are the perfect accompaniment to this elegant meal.

Recipe notes

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