Herb-Roasted Tenderloin with Sautéed Mushrooms

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.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.

By Karen Levin
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Ingredients

Directions

  • Preheat oven to 350°.

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  • 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.

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

  • 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.

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

Nutrition Facts

Per Serving:
363 calories; fat 23g; saturated fat 9g; mono fat 9g; poly fat 1g; protein 30g; carbohydrates 5g; fiber 1g; cholesterol 93mg; iron 4mg; sodium 334mg; calcium 37mg.
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