Tenderloin, a tender, special-occasion cut, is quite mild-not as beefy as rib roast-so this recipe includes an earthy contrast of sherry-flavored woodsy mushrooms to serve alongside the meat. If you don't ask your butcher to trim the roast of silverskin, just make sure to snip through the sinewy layer every 3 to 4 inches to prevent the roast from curling. Serve hot or cold.
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