Beef Tenderloin with Mushroom Sauce (VIDEO)

Instructions

1. Preheat oven to 500˚F with rack in the center of the oven. Pat dry your room temperature tenderloin with paper towels. Tie tenderloin with kitchen string.
2. Combine 2 minced garlic coves, 1/2 Tbsp thyme, 1 1/2 tsp salt and 1 tsp black pepper and rub all over roast. Drizzle generously and rub all over with 2 Tbsp olive oil.
3. Place into an oven-safe roasting pan or skillet. Insert oven-safe thermometer into the deepest portion of the roast and bake in a preheated oven at 500˚F for 28-30 in for medium doneness (135˚F to 140˚F) or to desired doneness (see roasting chart).
4. Remove from the oven 5-10 degrees before the roast reaches your desired temperature (the temperature will continue to rise as it rests). Transfer roast to a cutting board, loosely tent with foil and rest for 15-20 minutes then slice. Meanwhile make the mushroom sauce.
5. Place a large heavy skillet over medium-high heat. Add 2 Tbsp butter and 1 Tbsp oil then add sliced mushrooms and onion and sauté together, stirring frequently for 5-7 minutes or until onions are soft and mushrooms are lightly browned.
6. Add minced garlic, thyme, 1/2 tsp salt and 1/2 tsp black pepper. Stir together for 1 minute until fragrant then transfer mushrooms to a separate bowl.
7. Add 1/2 cup wine and scrape the bottom to deglaze. Continue cooking until most of the wine has evaporated (2 minutes).
8. Add 1 cup beef broth and boil until reduced by half (5-7 min).
9. Stir in heavy cream and mushrooms, bring back to a boil then reduce heat and simmer another 2-3 minutes or until sauce reaches desired thickness. Season sauce to taste with salt and pepper.