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).
Remove beef from oven and transfer to a tray. Cover loosely with foil and rest for 20 minutes.
While beef is resting, make the sauce: melt butter in a skillet over high heat. Add mushrooms and cook until golden brown, around 5 minutes.
Add garlic and cook for 1 minute. Add wine/broth and stir, scraping up any brown bits from the bottom of the skillet.
Add beef broth, cream, mustard, and thyme. Bring to a simmer and cook for 5 minutes until it thickens slightly. Adjust seasoning to taste with salt and pepper.
Slice beef into thick slices and serve with mushroom sauce, garnished with parsley/chives.
Prep Time: 15 min | Total Time: 1 hr 15 min | Servings: 6
My future-wife’s bridesmaid sent me this picture. When I saw it, I cancelled the wedding.
How to clean and descale your oven using the pot method
These are incredible! My friend asked for the recipe and didn’t believe them when I said they were no bake
ROASTED DUCK IN WINE WITH POTATOES, PEPPERS AND MUSHROOMS
Any washing machine can dry your clothes. Many are still unaware of the existence of this feature
How to clean shower bars perfectly: you won’t find any traces of dirt