By JJ Virgin

Roasted Mushroom Crusted Tenderloin


December 13, 2023

10 servings


1½ tsp sea salt

1 tsp black pepper

2½ lbs beef tenderloin

1 tbsp extra-virgin olive oil

1 cup pecans, chopped

1½ lbs sliced baby bella mushrooms

2 tbsp shallots, chopped

4 garlic cloves, chopped

1 cup spinach leaves

2 tbsp ghee, melted

1 scoop Reignite Wellness™ Extra Fiber

1 tbsp fresh thyme leaves, chopped

1 tbsp fresh rosemary, chopped

1 tbsp fresh sage leaves, chopped

1 tsp fresh oregano leaves, chopped

1 tsp granulated garlic powder

1 tsp onion powder

½ cup Dijon mustard


1Pre-heat oven to 325°.

2Sprinkle salt and pepper all over the tenderloin.

3Place a large cast iron skillet on the stove on high heat. As soon as the skillet gets super-hot, add olive oil. Add the tenderloin right away and sear on all sides by rolling the steak every minute on each side. This should take less than 5 minutes to brown the outer layer. Take off the heat and place steak in a long baking dish.

4Make the crusted coating. Place all pecans in a food processor. Pulse four times. Add sliced mushrooms, shallots, and garlic cloves, then blend for 20 seconds. Add remaining ingredients except for the Dijon mustard. Blend until all the ingredients come together, about 45 seconds. This is to keep a medium-fine texture to the blend.

5Coat tenderloin in the Dijon mustard and pat the crusted mixture onto the tenderloin to adhere to the mustard. Only coat the top and sides of the tenderloin.

6Place in the oven and roast for 20-30 minutes based on your preference on temperature (see recipe notes).

7Take out of the oven and rest 10 minutes before slicing. Slice ¼-inch thick and serve 4 oz per person.

8Refrigerate in airtight container for up to 4 days.

Recipe Notes:

  • Rare: 120° to 125°
  • Medium Rare: 125°to 130°
  • Medium: 135° to 140°
  • Medium Well: 145° to 150°
  • Well Done: 160° and above

Nutrition Facts

Total Fat39g
Total Carbohydrates5g
Dietary Fiber2g