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
Lemons and Salt: Grandma’s Age-Old Tip
Discover 10 Iconic American Dishes Perfect for Your 4th of July Celebration
Do You Have 1 Orange and Milk? Make This Delicious Dessert! A New Way to Eat Flan with Few Ingredients
This is seriously our special treat for the entire family! Everyone loved it!
Upon preparing this dish, the smell of the house reminded my teenage daughters of the potlucks held at the church on lazy Sunday afternoons
Crispy Garlic Parmesan Crusted Potatoes Recipe
Positive You’re Not Going to Understand What This Is. Go ahead and disprove my assertions.
Tennessee Peach Pudding
Understanding and Preventing Oven Door Shattering
