Beef Tenderloin with Cabernet-Mushroom Sauce

Name: Beef Tenderloin with Cabernet-Mushroom Sauce
Prep time: 30 min
Yield: 12
Ingredients: 1 3-pound beef tenderloin, trimmed; 1 1/2 teaspoons kosher salt, divided; 3/4 teaspoon ground pepper, divided; 3 teaspoons extra-virgin olive oil, divided; 1 large shallot, chopped; 12 ounces mixed mushrooms, sliced (6 cups); 3/4 cup cabernet sauvignon; 1 1/2 cups low-sodium beef broth; 3 tablespoons cold butter

Beef Tenderloin with Cabernet-Mushroom Sauce was pinched from <a href="http://www.eatingwell.com/recipe/260982/beef-tenderloin-with-cabernet-mushroom-sauce/" target="_blank" rel="noopener">www.eatingwell.com.</a>

"For this classic roast beef recipe, cremini or white mushrooms are delicious in the sauce. But if you want to get fancy, mix in some wild mushrooms, such as oyster, maitake or porcini...."

INGREDIENTS

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1 3-pound beef tenderloin, trimmed

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1 1/2 teaspoons kosher salt, divided

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3/4 teaspoon ground pepper, divided

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3 teaspoons extra-virgin olive oil, divided

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1 large shallot, chopped

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12 ounces mixed mushrooms, sliced (6 cups)

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3/4 cup cabernet sauvignon

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1 1/2 cups low-sodium beef broth

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3 tablespoons cold butter

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