Herb-Roasted Tenderloin with Sautéed Mushrooms

Leigh Beisch
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.
4 servings (serving size: 2 beef slices and about 3 tablespoons mushroom mixture)


+ Add To Shopping List
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


Prep: 10 Minutes
Cook: 40 Minutes

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.

Created date

April 2005

Nutritional Information

Calories 363
Fat 23 g
Satfat 9 g
Monofat 9 g
Polyfat 1 g
Protein 30 g
Carbohydrate 5 g
Fiber 1 g
Cholesterol 93 mg
Iron 4 mg
Sodium 334 mg
Calcium 37 mg