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Beef Tenderloin with Mushroom Pan Sauce

Joanne Ozug
  • 2018 minutes
  • Serves 6 to 8

INGREDIENTS

2 1/2

to 3lb center-cut beef tenderloin roast, tied

Salt

Black Pepper

1 tbsp

grapeseed oil

2 tbsp

unsalted butter

8 oz

baby bella mushrooms

2 cloves

garlic, smashed

1/2

yellow onion, sliced

2

sprigs fresh rosemary

10

sprigs fresh thyme

1 1/2 cups

Swanson® Organic Beef Cooking Stock