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1
Preheat the oven to 375 degrees F.
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2
Season the beef tenderloin roast generously with salt and pepper.
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3
Heat 1 tablespoon grapeseed oil in a large skillet over high heat.
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4
Add the beef to the skillet and cook, turning occasionally until the beef is brown on all sides, about 5 minutes.
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5
Transfer the beef to a baking sheet.
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6
Roast in the oven until a thermometer inserted into the center of the beef registers 120 degrees F for medium-rare, about 35 minutes.
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7
Transfer the beef to a cutting board and let rest 10 minutes.
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8
In a large skillet, heat 2 tablespoons grapeseed oil over medium-high heat.
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9
Add the mushrooms and saute until browned and lightly crisp.
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10
In a separate skillet, over high temperature, brown the chopped bacon until crisp.
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11
Remove the bacon from the skillet and set aside.
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12
Pour out most of the bacon fat, reserving some in the pan.
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13
In the same pan, heat the bacon fat over medium-low heat.
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14
Add the onions and cook the onions until soft and cooked through, about 8 minutes.
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15
In a large saucepan, combine the cooked mushrooms, bacon, onions, and cream, and bring to a simmer over medium heat.
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16
Simmer for 15 minutes, or until the cream thickens.
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17
Stir in the chopped parsley (reserving some for garnish), and season with salt, and pepper, to taste.
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18
Thinly slice the beef tenderloin and transfer to a warmed serving platter.
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19
Pour the warm mushroom gravy over top and garnish with chopped parsley.
