Herb-Roasted Tenderloin With Sautéed Mushrooms Recipe

Name: Herb-Roasted Tenderloin With Sautéed Mushrooms
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 tablespoon Dijon mustard; 1 1/4 teaspoons dried herbes de Provence, divided; 1/2 teaspoon freshly ground black pepper, divided; 3 garlic cloves, minced; 1 (1 1/4-pound) center-cut beef tenderloin; Cooking spray; 2 teaspoons butter; 2 (4-ounce) packages presliced exotic or button mushrooms; 1/2 teaspoon salt; 1/2 cup low-salt beef broth; 2 tablespoons brandy

Servings: persons

1 tablespoon Dijon mustard
1 1/4 teaspoons dried herbes de Provence, divided
1/2 teaspoon freshly ground black pepper, divided
3 garlic cloves, minced
1 (1 1/4-pound) center-cut beef tenderloin
Cooking spray
2 teaspoons butter
2 (4-ounce) packages presliced exotic or button mushrooms
1/2 teaspoon salt
1/2 cup low-salt beef broth
2 tablespoons brandy

1
Preheat oven to 350u00b0.
2
Combine mustard, 1 teaspoon herbs, 1/4 teaspoon pepper, and garlic, and coat beef with mixture. Heat a large ovenproof skillet coated with cooking spray over medium-high heat. Add beef; cook for 2 minutes on 1 side or until browned. Turn beef over.
3
Transfer beef to oven; bake at 350u00b0 for 27 minutes or until desired degree of doneness. Remove beef from pan; cover loosely with foil.
4
Melt butter in pan over medium heat. Add mushrooms, 1/4 teaspoon herbs, 1/4 teaspoon pepper, and salt; cook 5 minutes or until tender, stirring frequently. Add broth and brandy; simmer 4 minutes or until slightly thick.
5
Cut beef crosswise into 8 pieces; serve with mushrooms.

208

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 1 tablespoon Dijon mustard, 1 1/4 teaspoons dried herbes de Provence, divided, 1/2 teaspoon freshly ground black pepper, divided, 3 garlic cloves, minced, and more.

Yes, Herb-Roasted Tenderloin With Sautéed Mushrooms falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Herb-Roasted Tenderloin With Sautéed Mushrooms

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