INGREDIENTS
2 1/4 lb (1 Kg) beef tenderloin
1/4 cup (60 mL) Dijon mustard
1 tsp (5 mL) coarsely ground pepper
Mushroom and tarragon sauce
2 tsp (10 mL) butter
3 cups (750 mL) chopped mushrooms
2 tsp (10 mL) all-purpose flour
3 tbsp (45 mL) chopped green onions
1 cup (250 mL) beef broth
1/2 tsp (2 mL) chopped fresh tarragon
1/2 cup (125 mL) 35% cream
PREPARATION
Place beef tenderloin in a roasting pan. Mix mustard with pepper and spread over tenderloin. Let stand for 1 hour at room temperature.
Preheat oven to 425°F (220°C). Roast beef tenderloin 10 minutes; reduce temperature to 350°F (180°C) and roast in oven 25 minutes for medium-rare or 30 to 35 minutes for medium-rare. Remove from oven; let stand 10 minutes before slicing thinly.
Mushroom and Tarragon Sauce
In nonstick skillet, heat butter over high heat; sauté mushrooms, stirring often, about 8 minutes, or until lightly browned. Sprinkle with flour; cook 1 minute. Add onions; cook, stirring, 1 minute. Add broth and tarragon; bring to a boil. Boil, stirring often, until liquid is reduced by half.
Stir in cream and bring to a boil. Reduce heat to medium-high; boil, stirring, 2 to 3 minutes, or until slightly thickened and sauce is reduced to about 1 cup (250 mL). Spoon sauce over beef portions.