Beef Tenderloin with Madeira Sauce

BEEF TENDERLOIN WITH MADEIRA SAUCE

One 3 pound center cut beef tenderloin, trimmed 1/3 cup whole grain mustard 1 tbs each chopped fresh rosemary and thyme 2 tsp each minced garlic and olive oil 1 tsp each salt and ground pepper GARNISH---Rosemary and Thyme Sprigs MADEIRA SAUCE---(recipe follows)

Heat oven to 450 degrees.* Large rimmed baking sheet coated with nonstick spray. Spread beef with mustard. Mix herbs, garlic, oil, salt and pepper in a cup, press on mustard. Place beef on baking sheet.

Roast 35 min. or until done. Remove to cutting board, cover loosely with foil and let rest 15 min. TO SERVE---Slice beef and arrange on a serving platter, spoon on a little sauce. Garnish with herb sprigs. Serve with remaining sauce. MAKES 8 SERVINGS.* MADEIRA SAUCE--- 2 tbs butter 8 oz sliced crimini or white button mushrooms 3/4 cup Madeira wine 1 tsp minced garlic 2 1/2 tsp cornstarch 1 1/2 cups beef broth 2 tbs tomato paste 1 tsp chopped fresh thyme 1/2 tsp each salt and ground pepper

Melt butter in skillet. Add mushrooms, saute 4 min. or until golden. Stir in wine and garlic, boil 2 min. or until most liquid evaporates. Stir cornstarch into broth until blended. Add to skillet with remaining ingredients. Bring to a boil, boil stirring 1 min. or until thickened and glossy. Pour into gravy boat and serve with the beef. MAKES 2 1/4 CUPS MADEIRA SAUCE.*

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 * Catsrecipes Y-Group