Herb-Roasted Tenderloin with Sautéed Mushrooms

herb-tenderloin-mushrooms Leigh Beisch


  • 1 tablespoon Dijon mustard
  • 1 1/4 teaspoons dried herbes de Provence, divided
  • 1/2 teaspoon freshly ground black pepper, divided
  • 3 garlic cloves, minced
  • 1 (1 1/4-pound) center-cut beef tenderloin
  • Cooking spray
  • 2 teaspoons butter
  • 2 (4-ounce) packages presliced exotic or button mushrooms
  • 1/2 teaspoon salt
  • 1/2 cup low-salt beef broth
  • 2 tablespoons brandy


1. Preheat oven to 350°.

2. Combine mustard, 1 teaspoon herbs, 1/4 teaspoon pepper, and garlic, and coat beef with mixture. Heat a large ovenproof skillet coated with cooking spray over medium-high heat. Add beef; cook for 2 minutes on 1 side or until browned. Turn beef over.

3. Transfer beef to oven; bake at 350° for 27 minutes or until desired degree of doneness. Remove beef from pan; cover loosely with foil.

4. Melt butter in pan over medium heat. Add mushrooms, 1/4 teaspoon herbs, 1/4 teaspoon pepper, and salt; cook 5 minutes or until tender, stirring frequently. Add broth and brandy; simmer 4 minutes or until slightly thick.

5. Cut beef crosswise into 8 pieces; serve with mushrooms.

  • Prep Time:
  • Cook Time:

  • This elegant cut of meat is a wonderful addition to any holiday table. Serve beef tenderloin for any festive gathering you host any time of year.
  • Yield: 4 servings (serving size: 2 beef slices and about 3 tablespoons mushroom mixture)

Nutritional Information

Calories per serving: 363
Fat per serving: 23g
Saturated fat per serving: 9g
Monounsaturated fat per serving: 9g
Polyunsaturated fat per serving: 1g
Protein per serving: 30g
Carbohydrate per serving: 5g
Fiber per serving: 1g
Cholesterol per serving: 93mg
Iron per serving: 4mg
Sodium per serving: 334mg
Calcium per serving: 37mg

Good to Know

Cut back on the saturated fat by sauteeing the mushrooms in olive oil instead of butter. Olive oil is rich in monunsaturated fat, which helps keep the heart healthy.

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