Marinated Tenderloin with Bordelaise Mushrooms Recipe

Ingredients

• 2 tablespoons coarsely chopped fresh thyme leaves or other woody herb, such as rosemary
• 2 tablespoons MCT oil
• 2 tablespoons coconut vinegar or apple cider vinegar
• 1 teaspoon fine sea salt
• 2 cloves garlic, finely chopped, or cloves from ½ head roasted garlic
• 4 (4-ounce) center-cut beef or venison tenderloins, trimmed and tied
• 2 tablespoons coconut oil (or unsalted butter if not dairy-sensitive), for frying
• 1 recipe Bordelaise Mushrooms

1. Combine the ingredients for the marinade in an 8-inch square baking dish. Add the tenderloins to the marinade, turning to coat. Cover and place in the refrigerator to marinate for at least 1 hour or overnight, flipping halfway through so that both sides absorb the marinade.
2. Heat the coconut oil in a large cast-iron skillet over medium-high heat. Remove the tenderloins from the baking dish; discard the marinade.
3. Place one tenderloin in the hot pan and sear for 2 minutes without disturbing; the tenderloin may stick at first but will release when ready to flip. Cook for an additional 2 minutes for medium-rare or until the meat reaches the desired doneness. Repeat with the remaining loins. Let stand for 7 minutes before slicing into medallions. Serve with Bordelaise Mushrooms.