Rosemary Beef Tenderloin with Wild Mushroom Cream Sauce

INGREDIENTS

3 cloves

Garlic

12 oz

Mushrooms, wild

2 tbsp

Rosemary, fresh

Shallots

2 tsp

Dijon mustard

Kosher salt and black pepper

Kosher salt and pepper

1 pinch

Red pepper flakes

2 tbsp

Olive oil, extra virgin

2 tbsp

Butter, salted

1 cup

Heavy cream or whole milk

1/3 cup

Parmesan, grated

1/2 cup

White wine, dry

(4-5 pound) beef tenderloin, cut into 6 steaks ((or 6 filet mignon, tied))