Beef Tenderloin with Mushroom Sauce or Simple Au Jus – The Fountain Avenue Kitchen

Name: Beef Tenderloin with Mushroom Sauce or Simple Au Jus – The Fountain Avenue Kitchen
Ingredients: 1 (3-pound) beef tenderloin roast, trimmed and tied (see notes for less expensive substitution*) 1 tablespoon olive or avocado oil Kosher salt and freshly ground black pepper For serving: Mushroom Sauce or Au Jus; 4 tablespoons butter, divided use 1 tablespoon olive or avocado oil 1 large shallot, sliced 8 ounces sliced white or cremini mushrooms 3/4 cup dry red wine (see notes for options**) 1 teaspoon chopped fresh thyme leaves or 1/4 teaspoon dried 1 teaspoon Wo; 1/2—3/4 cup beef stock or low-sodium canned broth Kosher salt and freshly ground black pepper

"Need a foolproof method for cooking tender, buttery beef tenderloin? My go-to method includes a cost-saving option to the pricey cut along with two sauce options...."

INGREDIENTS

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1 (3-pound) beef tenderloin roast, trimmed and tied (see notes for less expensive substitution*) 1 tablespoon olive or avocado oil Kosher salt and freshly ground black pepper For serving: Mushroom Sauce or Au Jus

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4 tablespoons butter, divided use 1 tablespoon olive or avocado oil 1 large shallot, sliced 8 ounces sliced white or cremini mushrooms 3/4 cup dry red wine (see notes for options**) 1 teaspoon chopped fresh thyme leaves or 1/4 teaspoon dried 1 teaspoon Wo

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1/2—3/4 cup beef stock or low-sodium canned broth Kosher salt and freshly ground black pepper

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