Beef Tenderloin with Sherried Shitake Mushroom Sauce | Smart Balance

Preheat oven 400 degrees F.

Combine the thyme, garlic powder, salt and black pepper in a small bowl. Sprinkle evenly over the tenderloin, pressing down lightly to allow thyme mixture to adhere.

Heat a large nonstick skillet over medium high heat until hot. Add 1 teaspoon of the Smart Balance® Omega Oil and tilt skillet to coat bottom lightly. Brown the tenderloin on both sides, about 5 minutes total. Coat a roasting rack and pan with Smart Balance® Cooking Spray and place beef on rack inside pan. Bake 35 minutes or until the internal temperature reaches 135 degrees F. Remove from oven and let stand on rack in pan 10 minutes.

Meanwhile, to make the sauce, return the skillet (with pan drippings) to medium high heat until hot. Add the remaining 1 teaspoon Smart Balance® Omega Oil, add the shallots and cook 2 minutes, stirring constantly, scraping bottom and sides. Add the mushrooms to the shallots and cook 2 minutes or until limp and beginning to release its liquid slightly, stirring frequently. Remove from heat and set aside.

Place beef on cutting board (do not discard pan drippings), cut the beef into 8 slices and place on serving platter. Add the sherry to the pan drippings in the roasting pan. Scrape with flat spatula to remove all particles, add the sherry mixture and remaining ingredients to the mushrooms in skillet. Place the skillet over medium high heat, bring to a boil and cook 30 seconds. Spoon evenly over the beef slices.