INGREDIENTS
2 cloves
garlic
2 tbsp
fresh parsley leaves
1 tbsp
fresh thyme leaves
1 tsp
fresh sage leaves
3 tbsp
olive oil
1 tbsp
dijon mustard
2 tsp
kosher salt
1/2 tsp
black pepper
3 lb
beef tenderloin
1 lb
brussels sprouts
8 oz
white button mushrooms
2 larges
shallots
1 medium
lemon
2 tbsp
parmesan cheese
1/4 cup
sour cream
2 tbsp
mayonnaise
1 tbsp
horseradish