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- Yields:
- 8
- Prep Time:
- 5 mins
- Total Time:
- 40 mins
- Cal/Serv:
- 233
Ingredients
Beef Tenderloin
- 1 center-cut beef tenderloin
- c. whole-grain mustard
- 1 tbsp. each chopped fresh rosemary and thyme
- 2 tsp. each minced garlic and olive oil
- 1 tsp. each salt and freshly ground pepper
- Garnish: rosemary and thyme sprigs
Madeira Sauce
- 2 tbsp. butter
- 8 oz. sliced crimini or white button mushrooms
- 3/4 c. Madeira wine
- 1 tsp. minced garlic
- 2 1/2 tsp. cornstarch
- 1 1/2 c. beef broth
- 2 tbsp. tomato paste
- 1 tsp. chopped fresh thyme, or 1/4 tsp dried
- 1/2 tsp. each salt and freshly ground pepper
Directions
- Step 1Heat oven to 450°F. You'll need a large rimmed baking sheet coated with nonstick spray.
- Step 2Prepare the beef tenderloin: Spread beef with mustard. Mix herbs, garlic, oil, salt and pepper in a cup; press on mustard. Place beef on prepared baking sheet.
- Step 3Roast 28 to 35 minutes until an instant-read thermometer inserted in center of thickest part of tenderloin registers 145°F. Remove to cutting board, cover loosely with foil and let rest about 15 minutes (temperature will rise to 150°F for medium-rare).
- Step 4Prepare the sauce: Melt butter in large skillet. Add mushrooms; sauté over medium-high heat 4 minutes or until golden. Stir in Madeira and garlic; boil 2 minutes or until most liquid evaporates.
- Step 5Stir cornstarch into broth until well blended. Add to skillet with remaining ingredients. Bring to a boil; boil, stirring, 1 minute or until thickened and glossy. Pour into gravy boat and serve with the beef.Plan ahead: Make the day before; refrigerate covered. Reheat over low heat just until hot, not boiling.
- Step 6To serve: Slice and arrange on a serving platter; spoon on a little Madeira Sauce. Garnish with herb sprigs. Serve with remaining sauce.
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