Beef Tenderloin With Creamy Mushroom Sauce

Ingredients:

1.2kg / 2.4lb beef tenderloin (centre cut)

2 tbsp olive oil

1 1/2 tsp salt

1 tsp black pepper

Sauce:

4 tbsp butter

500g / 1 lb mushrooms, sliced

2 garlic cloves, minced

1/2 cup dry white wine or beef broth

1 cup beef broth

1 cup heavy cream

1 tbsp Dijon mustard

1 tbsp chopped fresh thyme or 1 tsp dried thyme

1 tbsp chopped fresh parsley or chives (for garnish)

Instructions:

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 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 and put on the salt.

Prep Time: 15 min | Total Time: 1 hr 15 min | Servings: 6