Ingredients

Beef Tenderloin:

• 2 pounds beef tenderloin, trimmed and tied

• 1½ teaspoons salt

• 1 teaspoon black pepper, freshly ground

• 2 garlic cloves, minced

• ½ tablespoon fresh thyme leaves, minced

• 2 tablespoons olive oil

Mushroom Gravy:

• 2 tablespoons unsalted butter

• 1 tablespoon olive oil

• ½ cup yellow onion, finely chopped

• 16 ounces baby bella mushrooms, thickly sliced

• 2 garlic cloves, minced

• ½ tablespoon fresh thyme leaves, minced

• ½ teaspoon salt

• ½ teaspoon black pepper

• 1 cup beef broth

• ½ cup heavy whipping cream

Instructions

Prepare the Beef

Remove the beef tenderloin from refrigeration 1-2 hours before cooking to bring to room temperature. Preheat oven to 400°F. Season the tenderloin generously with salt, pepper, minced garlic, and thyme, rubbing the seasonings into the meat.

Sear the Tenderloin

Heat olive oil in a large oven-safe skillet over medium-high heat. Sear the tenderloin on all sides until golden brown, about 2-3 minutes per side. Transfer the skillet to the preheated oven and roast for 15-20 minutes, or until internal temperature reaches 125°F for medium-rare.

Rest the Meat

Remove the tenderloin from the skillet and tent with foil, allowing it to rest for 10-15 minutes while preparing the mushroom gravy. The internal temperature will continue to rise during resting.

Make the Mushroom Gravy

Place the same skillet over medium-high heat, keeping any pan drippings. Add butter and olive oil, then add the chopped onion and sliced mushrooms. Cook for 6-8 minutes, stirring occasionally, until mushrooms release their moisture and begin to brown.

Add minced garlic and thyme, cooking for another minute until fragrant. scraping up any browned bits from the bottom. Add beef broth and bring to a simmer, cooking for 3-4 minutes to reduce slightly.

Stir in the heavy cream and season with salt and pepper to taste. Simmer for 2-3 minutes until the sauce reaches desired consistency.