Beef Tenderloin with Cabernet Mushroom Sauce
Ingredients
- 1 3-pound beef tenderloin, trimmed
- 1 ½ teaspoons kosher salt, divided
- ¾ teaspoon ground pepper, divided
- 3 teaspoons extra-virgin olive oil, divided
- 1 large shallot, chopped
- 12 ounces mixed mushrooms, sliced (6 cups)
- ¾ cup cabernet sauvignon
- 1 ½ cups low-sodium beef broth
- 3 tablespoons cold butter
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