Preheat oven to 240°C / 450°F (all oven types).
Tuck the thin tail end of the tenderloin under itself and tie with kitchen string at intervals to form a consistent shape for even cooking. Pat dry and rub all over with oil, salt, and pepper.
Place beef on a rack set over a roasting pan. Roast for 25 minutes for rare, 30 minutes for medium-rare, 35 minutes for medium (see note for beef tenderloin temperatures).
Remove beef from oven and transfer to a tray. Cover loosely with foil and rest for 20 minutes.
While beef is resting, make the sauce: melt butter in a skillet over high heat. Add mushrooms and cook until golden brown, around 5 minutes.
Add garlic and cook for 1 minute. Add wine/broth and stir, scraping up any brown bits from the bottom of the skillet.
Add beef broth, cream, mustard, and thyme. Bring to a simmer and cook for 5 minutes until it thickens slightly. Adjust seasoning to taste with salt and pepper.
Slice beef into thick slices and serve with mushroom sauce, garnished with parsley/chives.
Prep Time: 15 min | Total Time: 1 hr 15 min | Servings: 6
Whenever I bake this recipe, my home smells incredible
SKINNY CHICKEN BROCCOLI CASSEROLE
My husband tried it and immediately ran over to get the recipe from me.
Lemon Garlic Butter Chicken and Green Beans Skillet
I’ve discovered the Christmas dessert I’ll be preparing this year! It’s delightfully uncomplicated, and I’m confident my family will devour it.
Tiramisu recipe
Homemade baking soda tablets to deep clean your bathroom
Nostalgic Old Fashioned Potato Candy: A Sweet Trip Down Memory Lane
Her husband was abusive, so she took her children and ran away from home
