Mushroom-Crusted Beef Tenderloin

The beef tenderloin is a major muscle that hangs between the shoulder blade and the hip under the rib cage. Because the tenderloin does very little work, it is the tenderest part of the cow. Weighing an average of six to eight pounds, the muscle is commonly cut into steak fillets, left whole, or cut into tenderloin roasts. No matter how it is prepared, it is considered a succulent deluxe cut, suitable for special occasions and celebrations. Two things need to be done prior to cooking a whole tenderloin. First, the silver membrane, also called silver skin, that covers a portion of the outside of the tenderloin needs to be removed with a sharp knife. Second, to ensure even cooking, the thin tapered tail end of the tenderloin should be folded back on itself and tied with cooking twine to create a long roast of equal thickness throughout. Although a very tender muscle, the tenderloin does not have the flavor depth of many other beef cuts. Too often people obscure its mild flavor with heavy rubs or marinades. Here a mushroom crust amplifies the flavor of the beef without compromising its natural flavors. With such a tender cut and the added flavor depth of the mushrooms, overcooking is the only way you can ruin this dish.