1. 1.2kg / 2.4lb beef tenderloin (centre cut)
2. 2 tbsp olive oil
3. 1 1/2 tsp salt
4. 1 tsp black pepper

1. 4 tbsp olive oil
2. 500g / 1 lb mushrooms, sliced
3. 2 garlic cloves, minced
4. 1/2 cup dry white wine or beef broth
5. 1 cup beef broth
6. 1 cup heavy cream
7. 1 tbsp Dijon mustard
8. 1 tbsp chopped fresh thyme or 1 tsp dried thyme
9. 1 tbsp chopped fresh parsley or chives (for garnish)

1. Preheat oven to 240°C / 450°F (all oven types).
2. Tuck the thin tail end of the tenderloin under itself and tie with kitchen string at intervals to form a consistent shape for even cooking. Pat dry and rub all over with oil, salt, and pepper.
3. Place beef on a rack set over a roasting pan. Roast for 25 minutes for rare, 30 minutes for medium-rare, 35 minutes for medium (see note for beef tenderloin temperatures).
4. Remove beef from oven and transfer to a tray. Cover loosely with foil and rest for 20 minutes.

While beef is resting, make the sauce:

1. Add butter in a skillet over high heat. Add mushrooms and cook until golden brown, around 5 minutes.
2. Add garlic and cook for 1 minute. Add wine/broth and stir, scraping up any brown bits from the bottom of the skillet.
3. Add beef broth, cream, mustard, and thyme. Bring to a simmer and cook for 5 minutes until it thickens slightly. Adjust seasoning to taste with salt and pepper.
4. Slice beef into thick slices and serve with mushroom sauce, garnished with parsley/chives.

Tips

1. Use high-quality beef tenderloin: Look for tenderloin that is trimmed of excess fat and has a good marbling score for tenderness and flavor.
2. Don’t overcook the beef: Cook the beef tenderloin to the recommended internal temperature to ensure food safety and tenderness.
3. Use a variety of mushrooms: Mix and match different types of mushrooms, such as button, cremini, and shiitake, for a more complex flavor and texture.
4. Add some acidity: Add a squeeze of fresh lemon juice or a splash of red wine vinegar to balance the richness of the sauce.
5. Serve with roasted vegetables: Serve the beef tenderloin with a variety of roasted vegetables, such as asparagus or Brussels sprouts, for a well-rounded and satisfying meal.

Health Benefits

1. Rich in protein: Beef tenderloin is an excellent source of protein, essential for building and repairing muscles.
2. Good source of iron: Beef tenderloin is a good source of iron, essential for healthy red blood cells and energy production.
3. Supports healthy bones: Mushrooms are a good source of calcium, essential for supporting healthy bones and teeth.

Nutrition Information (per serving)

– Calories: 520
– Protein: 35g
– Fat: 35g
– Saturated Fat: 15g
– Cholesterol: 60mg
– Carbohydrates: 10g
– Fiber: 2g
– Sugar: 2g
– Sodium: 400mg