A more indulgent meal, perfect for a dinner party!
Recipe & Photo Adapted from Tieghan Gerard at Half Baked Harvest
1 (4-5) pound whole beef tenderloin
2 tbsps dijon mustard
1/4 cup fresh black pepper
Salt, to taste
16 oz cremini mushrooms, halved
1 tbsps extra virgin olive oil
4 tbsps salted butter
White Wine Cream Sauce
1/2 cup white wine (or chicken bone broth)
2 tbsps salted butter
2 tsp chopped fresh thyme
2 cups whole milk
1/3 cup grated parmesan
S + P, to taste
Let beef sit for an hour and come to room temperature (at least 1 hour). Preheat oven to 475ºF.
Rub beef with dijon mustard and season with black pepper & salt.
In an oven safe skillet, place mushrooms, olive oil and salt and pepper and toss.
Place beef over mushrooms and place meat thermometer.
Add the butter on top of beef, and place in the oven. Roast until beef hits 120-125ºF until medium-rare/rare (this should take about 35-45 minutes).
Take beef and mushrooms from skillet and place on serving plate and cover with foil. Let sit for 10 minutes before carving.
While beef sits, make the white wine cream sauce. Use the beef skillet and heat over high heat. Add wine and scrape remnants off the pan. Simmer for 3-5 minutes/until wine reduced to 1/3 or 1/2. Add butter, thyme and let simmer for 2 more minutes. Pour the cream into sauce and bring to a boil.
Reduce heat to low and let simmer for another 5 minutes. Add the cream and bring sauce to a boil. Reduce heat and let summer for 5 minutes. Stir in parmesan and add S + P to sauce, to taste.
Slice beef, drizzle with sauce and roasted mushrooms. Bon appétit!
NOTE: The nutritional breakdown is a (close) estimate as numbers change based off of brands used.
*Nutritional breakdown is based on a 4.5 lb beef tenderloin.