Herb-Roasted Tenderloin with Sauteed Mushrooms |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
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This elegant cut of meat is a wonderful addition to any holiday table. Serve beef tenderloin for any festive gathering you host any time of year. Ingredients:
1 tablespoon dijon mustard |
1 1/4 teaspoons dried herbes de provence, divided |
1/2 teaspoon freshly ground black pepper, divided |
3 garlic cloves, minced |
1 (1 1/4-pound) center-cut beef tenderloin |
cooking spray |
2 teaspoons butter |
2 (4-ounce) packages presliced exotic or button mushrooms |
1/2 teaspoon salt |
1/2 cup low-salt beef broth |
2 tablespoons brandy |
Directions:
1. Preheat oven to 350°.
2. Combine mustard, 1 teaspoon herbs, 1/4 teaspoon pepper, and garlic, and coat beef with mixture. Heat a large ovenproof skillet coated with cooking spray over medium-high heat. Add beef; cook for 2 minutes on 1 side or until browned. Turn beef over.
3. Transfer beef to oven; bake at 350° for 27 minutes or until desired degree of doneness. Remove beef from pan; cover loosely with foil.
4. Melt butter in pan over medium heat. Add mushrooms, 1/4 teaspoon herbs, 1/4 teaspoon pepper, and salt; cook 5 minutes or until tender, stirring frequently. Add broth and brandy; simmer 4 minutes or until slightly thick.
5. Cut beef crosswise into 8 pieces; serve with mushrooms.
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