1. Prepare Beef Tenderloin

   Preheat oven to 400F. Truss tenderloin using kitchen twine. Place a wire rack on top of a sheet pan. Arrange tenderloin on top and drizzle with oil and season with salt and pepper on all sides. Sprinkle thyme on top. Roast for 25 minutes or until internal temperature reaches 128F. Let tenderloin rest for at least 10 minutes before cutting.

   • 1 , 4 lbs Lean Boneless Beef Tenderloin Steak
   • 2 Tbsp Extra Virgin Olive Oil
   • 1 1/2 Tbsp Kosher Salt
   • 2 tsp Black Pepper
   • 2 Tbsp , leaves picked Garden Fresh Thyme
2. Prepare Onion & Garlic

   Prepare onion and garlic.

   • 1 , minced Fresh Shallot
   • 3 , minced Garlic Cloves
3. Create Sauce

   Heat oil in a skillet over medium-high heat. Sauté shallot and garlic for 5 minutes or until soft. Add mushrooms and thyme. Cook for 2 minutes or until mushrooms have softened. Add madeira and simmer 2 minutes or until reduced by half. Add beef stock and bay leaf, simmer for 4 minutes or until reduced by half. Add cream and let simmer for 3 minutes or until reduced by half. Season with salt and pepper.

   • 2 Tbsp Extra Virgin Olive Oil
   • 1/4 lb , torn into pieces Hen of the Woods Mushrooms
   • 4 sprigs Garden Fresh Thyme
   • 1/2 cup Madeira Wine
   • 1 cup Beef Stock
   • 1 Fresh Bay Leaf
   • 1/2 cup Heavy Cream
   • 1/2 Tbsp Kosher Salt
   • 1/2 tsp Black Pepper
4. Serve

   Remove the kitchen twine from the tenderloin and slice, across the grain, into equal portions. Place a slice of tenderloin on a plate and spoon the sauce over the top. Garnish with thyme and bay leaf, and drizzle with olive oil if desired. Serve with a favorite side (ours is mashed potatoes).

   • 6 sprigs Garden Fresh Thyme
   • 6 Fresh Bay Leaves

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	Amount per serving	Daily value percentage
Calories	280 kcal
Total Fat	16 g	20%
Total Saturated Fat	5 g	26%
Unsaturated Fat	11 g
Cholesterol	55 mg	19%
Sodium	2450 mg	110%
Total Carbohydrate	9 g	3%
Fiber Total Dietary	2 g	7%
Sugars Total	3 g
Excellent Source: Protein	19 g	37%
Vitamin C	5 mg	6%
Calcium Ca	57 mg	4%

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	Amount per serving	Daily value percentage
Good Source: Iron	3.5 mg	20%
Good Source: Vitamin D	5.5 µg	30%
Potassium K	420 mg	8%
Vitamin E	1.6 mg	10%
B-Vitamins
Thiamin	0.1 mg	8%
Riboflavin	0.4 mg	30%
Niacin	5 mg	30%
Pantothenic Acid	0.4 mg	8%
Vitamin B-6	0.6 mg	35%
Folate (B9)	15 µg	4%
Excellent Source: Vitamin B12	2.5 µg	110%

By Innit Culinary Team