Simple filet of beef with mushroom sauce

Preparation

1. Place a rack in the center of the oven and the oven to 450 degrees F. Rub the beef and sprinkle with oil and generously with pepper. On a baking sheet and put under the thin end for even cooking.

2. Bake for 25-30 minutes or until a meat thermometer inserted into the thickest part of the tenderloin registers 135 ° F for rare.

3. Meanwhile, make the sauce. Melt the butter in a saucepan over medium heat.

Add the onion and garlic and cook, stirring frequently, until soft, about 3-4 minutes. Add mushrooms and saute for 3 minutes or until starting mushrooms exude their juices. Season with salt and pepper.

4. Add flour and cook, stirring, 30 seconds. Broth, increase heat to medium-high and bring to a boil. Cook for 5-6 minutes, stirring frequently, until thickened slightly and sauce desired consistency. Remove the pan from the heat, butter and herbs, and season with salt and pepper.

5. Remove meat from oven, cover with foil and let stand for about 10 minutes or until thermometer registers 140 ° F, will continue to cook the meat and carving easier.

6. Cut Put the slices 1/4 inch thick and in a bowl and serve with mushroom sauce.

Notes, recipes and tips

• If the beef was a thin membrane bubbling along (the silver skin so-called) removed with a sharp knife and cut the fat from meat before cooking.

• For a network, refer to the tapered end (tail) fold or cut for more even cooking.

• Some cooks like before frying, which keeps him on a pretty tight package tie the beef. Use kitchen twine to do this, and you bind the meat about every 3 inches.