INGREDIENTS
1 tbsp
olive oil
2 large cloves
garlic
1/2 tsp
salt
1/2 tsp
coarsely ground pepper
3 lb
well-trimmed beef tenderloin roast
3 tbsp
butter
1 lb
mushrooms
1/4 cup
shallots
1 cup
port wine
13 3/4 ozs
beef broth
1/4 cup
mustard
1 tbsp
cornstarch
1 tbsp
optional: butter