Ingredients
2 pounds beef tenderloin, trimmed
1 tablespoon Dijon mustard
1 tablespoon avocado oil or olive oil
4 garlic cloves, finely grated
1 teaspoon sea salt
1/2 teaspoon cracked black pepper
1 teaspoon thyme leaves, chopped
1 teaspoon fresh sage, chopped
For the sauce
1 cup baby bella mushrooms, sliced
1 medium shallot, finely chopped
1/2 cup dry red wine
1/2 cup low-sodium beef stock
1 tablespoon balsamic vinegar
1 tablespoon unsalted butter
Directions
Preheat your oven to 425°F or 220°C. Pat the beef tenderloin dry and rub it all over with Dijon mustard.
In a small bowl, mix the garlic, salt, pepper, thyme, and sage into a paste. Spread this herb mixture evenly over the surface of the meat.
Heat a large cast iron or oven-safe skillet over medium-high heat with the avocado oil. Sear the beef for about 3 minutes on each side until well browned.
Transfer the skillet directly to the oven and roast for 20 to 25 minutes, or until the internal temperature reaches 130°F for medium-rare. Remove the beef from the oven and let it rest, loosely covered, for 10 minutes before slicing.
While the beef is resting, prepare the sauce. In a clean skillet or the same one (wiped out), sauté the shallots and mushrooms over medium heat until softened, about 4 to 5 minutes.
Deglaze the pan with red wine, scraping up any browned bits. Add the beef stock and balsamic vinegar, then simmer for another 5 to 6 minutes until slightly reduced. Whisk in the butter just before serving for a glossy finish.
Slice the tenderloin into thick medallions and serve with the warm mushroom shallot sauce spooned generously over the top.
Prep time: 20 minutes
Cook time: 40 minutes
Serves: 6
Calories: Approximately 375 per serving
Enjoy