Beef Tenderloin with Mushrooms

Ingredients:

• 2 lbs beef tenderloin
• 2 tbsp olive oil
• Salt and pepper, to taste
• 4 tbsp butter, divided
• 1 lb mushrooms (cremini, shiitake, or button), sliced
• 2 cloves garlic, minced
• 1 small shallot, minced
• 1/2 cup red wine (or beef broth)
• 1 cup beef stock
• 1/2 cup heavy cream
• 1 tbsp fresh thyme leaves (or 1 tsp dried thyme)
• 1 tbsp fresh parsley, chopped (for garnish)

Instructions:

1. Prepare the Beef Tenderloin:
   • Preheat oven to 400°F (200°C).
   • Season the beef tenderloin generously with salt and pepper on all sides.
   • Heat 2 tbsp olive oil in an oven-safe skillet over medium-high heat.
   • Sear the beef on all sides, about 3-4 minutes per side, until browned.
2. Roast the Beef:
   • Place the skillet in the oven and roast for 15-20 minutes, or until the internal temperature reaches 135°F for medium-rare.
   • Remove from the oven, transfer the tenderloin to a cutting board, and let it rest for 10 minutes.
3. Prepare the Mushroom Sauce:
   • In the same skillet, melt 2 tbsp of butter over medium heat.
   • Add the sliced mushrooms and sauté for 6-8 minutes until golden brown.
   • Add minced garlic and shallots, and cook for another 1-2 minutes.
   • Pour in the red wine (or beef broth), and let it reduce by half, scraping up any browned bits.
   • Stir in beef stock and thyme, and simmer for 5 minutes.
   • Add the heavy cream and let the sauce thicken for another 2-3 minutes.
   • Stir in the remaining butter for a silky finish.
4. Serve:
   • Slice the beef tenderloin and spoon the mushroom sauce over the slices.
   • Garnish with chopped parsley and serve immediately.

Enjoy the rich flavors of this Beef Tenderloin with Mushrooms!