Beef Tenderloin with Creamy Mushroom Sauce Delight

Ingredients

• 2 steaks beef tenderloin (6-8 oz each)
• to taste Salt and black pepper
• 2 tablespoons olive oil
• 1 cup cremini mushrooms, sliced
• 2 cloves garlic, minced
• 1 cup heavy cream
• 1 4 cup beef broth (low sodium)
• 1 tablespoon Dijon mustard
• 1 teaspoon thyme leaves (fresh or dried)
• 1 tablespoon unsalted butter
• for garnish Fresh parsley, chopped

Instructions

1. Season the beef tenderloins generously with salt and black pepper on both sides. Let them sit at room temperature for about 15 minutes for even cooking.
2. In a large skillet, heat the olive oil over medium-high heat. Once hot, add the tenderloins and sear for about 4-5 minutes on each side or until they reach your desired level of doneness. Remove the steaks from the skillet and cover loosely with foil to keep warm.
3. In the same skillet, add the sliced mushrooms. Sauté for 4-5 minutes until they are golden brown. Add the minced garlic and cook for an additional minute until fragrant.
4. Reduce the heat to medium-low and pour in the beef broth, scraping any browned bits from the bottom of the skillet. Stir in the heavy cream, Dijon mustard, and thyme. Allow the sauce to simmer for 3-4 minutes until slightly thickened.
5. Stir in the butter until melted and creamy. Adjust seasoning with salt and pepper, if necessary.
6. Place the beef tenderloins onto warm plates, generously spoon the creamy mushroom sauce over the top, and garnish with fresh parsley.