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GOODNESS

Garlic: Garlic is in the same family as onions and leeks, and purportedly provided ancient Roman soldiers the courage to battle the barbarians. Whether or not it gives you courage, it is known to lower blood pressure, which is great for your heart and helps prevent stroke. In addition, it has a long history as a digestive aid, so don't be shy with this wonderful herb, no matter what it does to your breath!
heart healthy, lowers blood pressure, prevents stroke, lowers bad cholesterol

Parsley: This refreshing herb is good for your breath and is apparently refreshing to the rest of your body. Like all green herbs, it is loaded with chlorophyll, which is just good for people. It helps you build tissue and fight inflammation. It has even been shown to help manage blood sugars and helps to keep your weight in check. More studies are needed, but it may even help to fight cancer. All that, and a breath freshener too? Who could ask for more?
helps prevent inflammation

Thyme: This aromatic herb has anti-inflammatory and anti-oxidant properties and contains thymol, a well-known antiseptic (you might be gargling with it). It's good for the digestion and is supposed to have some aphrodisiac qualities, although that just may be be due to the well-known connection between love and good food.
helps prevent inflammation

Recipe

Roast Beef with Wild Mushroom Sauce and Caramelized-Shallot Mashed Potatoes

serves
prep time: 10
cook time: 181

ingredients

1 tablespoon plus 2 teaspoons minced fresh thyme, divided
2 teaspoons coarse kosher salt
3 garlic cloves, pressed, divided
1 2.5- to 2 3/4 pounds beef tenderloin, well trimmed
1/4 cup olive oil, divided, plus additional for brushing
1 cup fresh oyster mushrooms, sliced (about 1 quart lightly packed)
1 cup fresh chanterelle mushrooms, sliced (about 1 quart lightly packed)
2 tablespoons minced shallot
1/4 cup brandy, divided
1/2 cup whipping cream
1 rounded tablespoon all purpose flour
Beef Reduction
Caramelized-Shallot Mashed Potatoes
2 tablespoons minced fresh Italian parsley

directions

Mix 1 tablespoon thyme, 2 teaspoons coarse salt, and 2 pressed garlic cloves in small bowl. Rub salt mixture over beef tenderloin. Wrap in plastic. Place in 11x7x2 inch baking dish and chill at least 1 day and up to 3 days.

Heat 3 tablespoons oil in heavy large skillet over high heat. Add oyster and chanterelle mushrooms and sauté, until browned, about 8 minutes. Add minced shallot, 1 pressed garlic clove, and 1 teaspoon thyme, sauté, 2 minutes. Add 2 tablespoons brandy and stir 20 seconds. Add cream, stir until almost all liquid is absorbed, about 3 minutes. DO AHEAD: Can be made 2 hours ahead. Cover and let stand at room temperature.

Preheat oven to 400 degrees. Brush heavy large roasting pan with oil. Heat remaining 1 tablespoon oil in heavy large skillet over medium-high heat. Add beef tenderloin and cook until browned on all sides, about 5 minutes Total. Transfer to prepared roasting pan. Roast until instant-read thermometer inserted into center registers 118 degrees for rare, about 28 minutes. Transfer beef to cutting board, let rest 10 minutes.

Meanwhile, rewarm mushroom mixture. Sprinkle flour over, stir to coat. Add remaining 2 tablespoons brandy to roasting pan. Heat over medium heat, scraping up browned bits, then add to mushroom mixture. Add Beef Reduction to mushrooms and bring to boil. Reduce heat to medium-high and simmer until slightly thickened, about 5 minutes. Stir in remaining 1 teaspoon thyme. Season to taste with salt and pepper.

Thinly slice beef. Divide Caramelized- Shallot Mashed Potatoes among 6 plates. Arrange beef slices on plates. Spoon mushroom sauce over, sprinkle with parsley, and serve.