Crusted beef tenderloin with sherry-mushroom sauce

Instructions

• Preheat oven to 500F (250C). Pat meat dry with paper towels and place on a large sheet of waxed paper or plate. In a small bowl, stir kosher salt with coriander and cracked pepper. Rub mixture all over meat. Save any mixture that doesn't stick to meat. Set beef aside at room temperature.

• Slice red onion in half. Place cut-side down, then thinly slice. Discard stems from shiitake mushrooms. Slice large shiitakes in half and leave small ones whole. Thickly slice cremini and button mushrooms. Scatter red onion and mushrooms over bottom of a large roasting pan with shallow sides. Sprinkle any leftover spice mixture overtop. Place meat on top of veggies. Pour beef broth and sherry into pan over vegetables, not over beef.

• Roast in centre of preheated oven 20 minutes. Then stir vegetable mixture as best you can and baste pan juices over meat. Reduce temperature to 300F (150C). Continue roasting 30 to 40 more minutes for medium-rare, basting meat with pan juices halfway through. To check for doneness, insert a thermometer into centre of roast. It should read about 140F (60C) for medium-rare.

• While meat is roasting, finely chop tomatoes. Thinly slice green onions. Once meat is done, remove to a cutting board and cover with foil. Place roasting pan directly over 2 burners on high heat. (Or, if you can't put pan on a burner, scrape all of mixture into a wide saucepan.) Boil mixture, stirring often, until liquid reduces by about one-third, 5 to 8 minutes. Stir in butter, tomatoes and green onions until evenly mixed. Remove from heat. Thickly slice meat. Spoon sauce overtop. Sprinkle with salt and pepper. Great with our Garlic Mashed Potatoes.