Prep Time: 15 mins | Total Time: 1 hr | Servings: 6
INGREDIENTS:
2 lb beef tenderloin
Salt and pepper to taste
2 tbsp olive oil
1/4 cup butter
1 lb mushrooms, sliced
1 shallot, minced
2 cloves garlic, minced
1 cup heavy cream
1/2 cup beef broth
1 tbsp Dijon mustard
1 tsp Worcestershire sauce
Fresh parsley, chopped (for garnish)
INSTRUCTIONS:
Preheat oven to 400°F (200°C).
Season the beef tenderloin with salt and pepper.
In a large ovenproof skillet, heat olive oil over medium-high heat. Sear the beef on all sides until browned.
Transfer the skillet to the oven and roast for 25-30 minutes, or until desired doneness.
Remove the beef from the skillet and let it rest.
In the same skillet, melt butter over medium heat. Add mushrooms, shallot, and garlic, cooking until mushrooms are browned.
Stir in heavy cream, beef broth, Dijon mustard, and Worcestershire sauce. Simmer until sauce thickens.
Slice the beef tenderloin and serve with creamy mushroom sauce.
Garnish with fresh parsley.
Serve hot and enjoy!