Lemon Butter Mushrooms and Tenderloin

Lemon Butter Mushrooms and Tenderloin

1 Tbs. each fresh rosemary and fresh thyme, minced
sea salt and pepper
1 Tbs. Kerrygold butter
1 lb. wild mushrooms
juice of 1/2 lemon
sea salt and pepper

 

Preheat the oven to 500 degrees. 

Bring the tenderloin to room temperature and rub all surfaces with fresh herbs and salt and pepper. 
On a parchment-lined baking pan, roast the tenderloin for exactly 5 minutes (5 minutes per pound). 
Keeping the oven door tightly shut, turn off the oven and allow the tenderloin to continue to cook for 60 minutes. 

After 60 minutes, insert a meat thermometer into the loin to ensure it has reached a safe 165 degrees.

Remove from oven, tent with foil for about 10 minutes, and then slice to serve.

 

Meanwhile, in a large skillet, melt the butter over medium heat. 
Add mushrooms and salt and pepper. 
Stir until the shrooms begin to caramelize. 
Deglaze with the lemon juice. 
Serve alongside the tenderloin with sprigs of fresh rosemary.