INGREDIENTS
16 oz
Cremini mushrooms
2 tsp
Thyme, fresh
2 tbsp
Dijon mustard
1
Kosher salt
1
Kosher salt and pepper
1/4 cup
Peppercorns
1 tbsp
Olive oil
4 tbsp
Butter
2 cups
Heavy cream or whole milk
1/3 cup
Parmesan, grated
1/2 cup
White wine
1
(4-5) pound whole beef tenderloin