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Ingredients:
2 1/2 – 3 lb beef tenderloin, trimmed
2 tbsp olive oil
1 tbsp kosher salt
2 tsp black pepper
2 tbsp unsalted butter
1 large onion, finely chopped
3 garlic cloves, minced
1 lb mushrooms, sliced
1/2 cup dry white wine
2 cups beef broth
1 cup heavy cream
1 tbsp Dijon mustard
1 tbsp fresh thyme leaves
1/4 cup chopped parsley
Instructions:
Preheat Oven:
Preheat oven to 425°F (220°C).
Prepare Tenderloin:
Rub the beef with olive oil, salt, and pepper.
Heat a large oven-proof skillet over medium-high heat.
Sear the beef on all sides until browned, about 3 minutes per side.
Roast Tenderloin:
Transfer skillet to preheated oven.
Roast for 20-25 minutes or until internal temperature reaches 120°F (49°C) for medium-rare.
Remove beef from skillet, cover with foil, and rest for 15 minutes.
Make Sauce:
In the same skillet, melt butter over medium heat.
Add onion and garlic, sauté until softened.
Add mushrooms, cook until browned.
Pour in white wine, simmer until reduced by half.
Add beef broth, cream, mustard, and thyme, simmer until thickened.
Serve:
Slice beef and serve with mushroom sauce.
Garnish with chopped parsley.
Prep Time: 15 minutes | Total Time: 45 minutes | Servings: 6
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