Beef Tenderloin with Madeira Sauce
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The herb mixture can be prepared in the morning INGREDIENTS One (3-pound) center-cut beef tenderloin, trimmed 1/3 cup whole-grain mustard 1 tablespoon EACH chopped fresh rosemary and thyme or 1 teaspoon each dried 2 teaspoons EACH minced garlic and olive oil 1 teaspoon salt 1 teaspoon pepper Garnish - rosemary and thyme sprigs and cranberries Madeira Sauce Heat oven to 450 degrees. Liberally coat a large rimmed baking sheet with nonstick spray. Spread beef with mustard. Mix herbs, garlic, oil, salt and pepper in a cup; press on mustard. Place beef on prepare baking sheet. Roast 28 to 35 minutes or until a meat thermometer inserted in center of thickest part of tenderloin registers 145 degrees. Remove to cutting board, cover loosely with foil and let rest 15 minutes (temperature will rise to 150 degrees for medium-rare). TO SERVE - Cut in 1/4-inch thick slices, arrange on serving platter and garnish with herb sprigs and cranberries. Serve with Madeira Sauce. Makes 8 servings NOTE - Can be made up to 1 day ahead. Refrigerate, covered. Reheat over low heat just until hot; NOT boiling. MADEIRA SAUCE 2 tablespoons butter 8-ounces sliced crimini or white button mushrooms 1/4 cup Madeira wine 1 teaspoon minced garlic 2-1/2 teaspoons cornstarch 1-1/2 cups beef broth 2 tablespoons tomato paste 1 teaspoon chopped fresh thyme or 1/4 teaspoon dried 1/2 teaspoon each salt and freshly ground black pepepr Melt butter in a large skillet. Add mushrooms; sauté over medium-high heat 4 minutes until golden. Stir in Madeira and garlic; boil 2 minutes or until most liquid evaporates. Stir cornstarch into broth until well blended. Add to skillet with rest of ingredients. Bring to a boil; boil, stirring, 1 minute or until thickened and glossy. Pour into gravy boat and serve with the beef. Makes 2-1/4 cups