BEEF: This is a simple recipe to follow. Enjoy

BEEF TENDERLOIN WITH TARRAGON MUSHROOM SAUCE:

2 lbs. beef tenderloin in 1 piece                      

¼ cup Dijon mustard

1 tsp. coarsely ground pepper

sauce:

   2 tsp. butter                                      

   3 cups finely chopped mushrooms

   2 tsp. all purpose flour                     

   3 tbsp. chopped green onions

   1 cup beef stock                  

   ½ tsp. dried tarragon

   ½ cup whipping cream

Trim beef of any visible fat and place it in a roasting pan. Stir mustard with pepper then spread it over beef. Let stand for 1 hour at room temperature.

Preheat oven to 425 degrees F.  Roast beef for 10 minutes, then add salt and pepper to taste. Reduce oven to 350 degrees F and cook beef for 20-25 minutes for rare/ medium rare; or 30-35 minutes for well-done. Remove from oven; let stand 10 minutes before slicing.

To make sauce: In a large heavy skillet, heat butter over medium-high heat and cook mushrooms, stirring often, for about 5 minutes. Add flour and cook over low heat for 2-3 minutes. Add broth and tarragon; bring to a boil.  Boil over medium-high heat to reduce liquid by half. Add green onion and whipping cream. Simmer for 2-3 minutes or until sauce is thickened. Adjust seasoning.

Pour sauce over sliced beef to serve.