Beef Tenderloin With Madeira Sauce

Beef tenderloin covered with mustard, herbs and spices. Baked in high heat, sliced and served with Madeira sauce.

Ingredients -

1 (3 pound) Center Cut Beef Tenderloin, trimmed
1/3 cup Whole Grain Mustard
1 tablespoon chopped Fresh Rosemary
1 tablespoon chopped Fresh Thyme
2 teaspoons minced Garlic
2 teaspoons Olive Oil
1 teaspoon Salt
1 teaspoon Ground Pepper
Madeira Sauce (recipe follows)

Garnish:
Rosemary and Thyme Sprigs

Madeira Sauce:
2 tablespoons Butter
8 ounces sliced Crimini or White Button Mushrooms
3/4 cup Madeira Wine
1 teaspoon minced Garlic
2-1/2 teaspoons Cornstarch
1-1/2 cups Beef Broth
2 tablespoons Tomato Paste
1 tsp chopped Fresh Thyme
1/2 teaspoon Salt
1/2 teaspoon Fresh Ground Black Pepper

Preparation:

1. Preheat oven to 450 F.

2. Coat baking dish or rimmed baking sheet with non-stick spray.

3. Spread tenderloin with mustard.

4. Mix rosemary, thyme, garlic, oil, salt and pepper in a small bowl, press on mustard.

5. Place beef in baking dish or on baking sheet.

6. Bake 35 minutes or until done.

7. Remove to cutting board, cover loosely with foil and allow to rest 12-15 minutes.

Madeira Sauce:

1. Melt butter in large skillet.

2. Add mushrooms and saute 4 minutes.

3. Stir in wine and garlic, boil 2 minutes.

4. In a small bowl, stir cornstarch into beef broth until well combined.

5. Add to cornstarch mixture to skillet with tomato paste, thyme, salt and pepper.

6. Bring to a boil, boil stirring 1 minute.

Cooking Tip

Rosemary and Thyme

Substitute one teaspoon of dried herb for the one tablespoon of fresh herb called for in the recipe.

Cooking Tip

Madeira Sauce

Madeira sauce is a wonderful sauce for serving over any cut of beef, especially large cuts that have been oven roasted and sliced.