- 1 3-lb center-cut beef tenderloin
- 1/3 c whole-grain mustard
- 1 T chopped fresh rosemary (1 tsp dried)
- 1 T chopped fresh thyme (1 tsp dried)
- 2 tsp minced garlic
- 2 tsp olive oil
- Pinch of salt and pepper
Heat oven to 450 degrees and coat a large-rimmed baking sheet with nonstick spray.
Spread beef with mustard. Mix herbs, garlic, oil, salt, and pepper in a cup and press on mustard. Place beef on baking sheet.
Roast 28-35 minutes until instant-read thermometer registers 145 degrees. Remove to cutting board; cover loosely with foil and let rest for 15 minutes. (Temperature will rise to 150 degrees for medium rare.)
- 2 T butter
- 8 oz white button mushrooms
- 3/4 c Madeira wine
- 1 tsp minced garlic
- 2 1/2 tsp cornstarch
- 1 1/2 c beef broth
- 2 T tomato paste
- 1 tsp chopped fresh thyme (1/4 tsp dried)
- 1/2 tsp salt
- 1/2 tsp pepper
Melt butter. Add mushrooms and saute over medium heat. Stir in wine and garlic; boil two minutes until most of the liquid is gone.
Stir cornstarch into broth until well blended. Add to skillet with rest of ingredients. Boil until thick and shiny. Serve on steak.
Also pictured: roasted cherry tomatoes.
*Recipe courtesy of Mama K