Elise Bauer

INGREDIENTS

1 3/4

to 2 pound piece of beef tenderloin (preferably a piece cut from the center of the tenderloin), trimmed of excess fat and silverskin

1 tsp

kosher salt

1/2 tsp

coarse black pepper

1 1/2 tbsp

olive oil

1 lb

cremini mushrooms, sliced into 1/8 to 1/4-inch thick slices

3 tbsp

butter

1 tsp

salt (use 1/2 teaspoon if using salted butter)

2 tbsp

minced shallots

2 tbsp

minced garlic

1 1/2 tsp

herbs de provence or a teaspoon of dried tarragon