Beef Tenderloin with Madeira Sauce

Ingredients
Beef:
 * One 3 pound center cut beef tenderloin, trimmed
 * 1/3 cup whole grain mustard
 * 1 tbs chopped fresh rosemary
 * 1 tbs chopped fresh thyme
 * 2 tsp minced garlic
 * 2 tsp olive oil
 * 1 tsp salt
 * 1 tsp ground pepper
 * Rosemary and Thyme Sprigs

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

Directions
Beef: Sauce:
 * 1) Heat oven to 450 degrees and prepare a Large rimmed baking sheet coated with nonstick spray.
 * 2) Spread beef with mustard.
 * 3) Mix herbs, garlic, oil, salt and pepper in a cup, press on mustard.
 * 4) Place beef on baking sheet.
 * 5) Roast 35 min. or until done.
 * 6) Remove to cutting board, cover loosely with foil and let rest 15 min.
 * 7) Slice beef and arrange on a serving platter, spoon on a little sauce. Garnish with herb sprigs. Serve with remaining sauce.
 * 1) Melt butter in skillet.
 * 2) Add mushrooms, saute 4 min. or until golden.
 * 3) Stir in wine and garlic, boil 2 min. or until most liquid evaporates.
 * 4) Stir cornstarch into broth until blended. Add to skillet with remaining ingredients.
 * 5) Bring to a boil, boil stirring 1 min. or until thickened and glossy.
 * 6) Pour into gravy boat and serve with the beef.   

Makes 8 servings

Contributed by :

 * Catsrecipes Y-Group