Beef Tenderloin with Mushroom Tarragon Sauce

Serves 6 to 8 

2 lbs (900g) beef tenderloin 

¼ cup (50ml) Dijon mustard 

1 tsp (5ml) coarsely ground pepper 

For the sauce: 

2 tsp (10ml) butter 

3 cups (750ml) finely chopped mushrooms 

2 tsp (10ml) all-purpose flour 

3 tbsp (50ml) chopped green onions 

1 cup (250ml) canned beef broth (undiluted) 

½ tsp (2ml) died tarragon leaves 

½ cup (125ml) cream 

Trim beef of any visible fat; place in roasting pan. Stir mustard with pepper then spread over beef. Let stand at room temperature 1 hour.

Preheat oven to 425, roast beef for 10 minutes then reduce heat to 350 and roast for 25 minutes for medium-rare (likely less), 30 to 35 for well-done. Remove from oven; let stand 10 minutes before slicing.

To make the sauce, in a skillet, heat butter over high heat; cook mushrooms, stirring often (about 8 min) until lightly browned. Sprinkle with flour; cook 1 minute.

Add onions; cook stirring for 1 minute. Add beef broth and tarragon; bring to boil. Boil, stirring often, until liquid is reduced by half.

Stir in cream and bring to a boil. Reduce heat to medium-high, boil, stirring 2 to 3 minutes or until thickened slightly and sauce is reduced to about 1 cup.

Spoon sauce over servings of beef.

Tip: Sauce may be made ahead and refrigerated for up to one day. Reheat before serving.