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Herb-Roasted Tenderloin with Sautéed Mushrooms

Leigh Beisch
Prep time 10 mins
Cook time 40 mins
Yield 4 servings (serving size: 2 beef slices and about 3 tablespoons mushroom mixture)
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

Nutrition 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

How to Make It

  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.