Mushroom Thyme Roasted Beef Tenderloin
Ingredients
- 1 cup mushroom broth
- 1 (3/4 ounce) package dried porcini mushrooms
- ¼ cup dry red wine
- 2 tablespoons chopped fresh thyme, divided
- 1 ½ teaspoons salt, divided
- 1 teaspoon Dijon mustard
- ¾ teaspoon ground pepper, divided
- 1 (2 1/2 to 3 pound) beef tenderloin roast
- 1 ½ pounds carrots, halved lengthwise and, if desired, cut into 3-inch lengths
- 1 pound cipollini onions, peeled (see Tip)
- 1 pound fresh button mushrooms, quartered
- 2 tablespoons olive oil
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