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Leigh Beisch Photo by: Leigh Beisch

Herb-Roasted Tenderloin with Sautéed Mushrooms

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.

Health DECEMBER 2004

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


  • 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


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.

Nutritional Information

Amount per serving
  • Calories: 363
  • Fat: 23g
  • Saturated fat: 9g
  • Monounsaturated fat: 9g
  • Polyunsaturated fat: 1g
  • Protein: 30g
  • Carbohydrate: 5g
  • Fiber: 1g
  • Cholesterol: 93mg
  • Iron: 4mg
  • Sodium: 334mg
  • Calcium: 37mg

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Herb-Roasted Tenderloin with Sautéed Mushrooms Recipe