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Beef Tenderloin with Mushrooms and Thyme

Martha Stewart

INGREDIENTS

1

Beef tenderloin (4 to 5 pounds)

8 oz

Shiitake mushrooms

1

bunch Thyme, fresh sprigs

1

Shallot-brandy sauce

1

Salt and freshly ground pepper, Coarse

1/4 cup

Olive oil, extra-virgin

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