BEEF TENDERLOIN WITH CREAMY MUSHROOM SAUCE
500g / 1 lb mushrooms, sliced
2 garlic cloves, minced
1/2 cup dry white wine or beef broth
1 cup beef broth
1 cup heavy cream
1 tbsp Dijon mustard
1 tbsp chopped fresh thyme or 1 tsp dried thyme
1 tbsp chopped fresh parsley or chives (for garnish)
Instructions:
Preheat oven to 240°C / 450°F (all oven types).
Tuck the thin tail end of the tenderloin under itself and tie with kitchen string at intervals to form a consistent shape for even cooking. Pat dry and rub all over with oil, salt, and pepper.
Place beef on a rack set over a roasting pan. Roast for 25 minutes for rare, 30 minutes for medium-rare, 35 minutes for medium (see note for beef tenderloin temperatures).
