Roast Beef Tenderloin With Port-Mushroom Sauce

• 2 teaspoons dried thyme
• 6 garlic cloves, minced
• 1 1/4 teaspoons salt, divided
• 3/4 teaspoon black pepper
• 1 (2 1/2 pound) center-cut beef tenderloin, trimmed
• Cooking spray
• 4 teaspoons butter
• 12 ounces sliced cremini mushrooms
• 1 cup less-sodium beef broth
• 1/2 cup port or other sweet red wine
• 2 teaspoons cornstarch
• 2 tablespoons water

1. Preheat oven to 350u0b0.
2. Combine thyme, garlic, 1 teaspoon salt, and pepper; coat beef tenderloin with mixture. Heat a large ovenproof skillet with cooking spray over medium-high heat. Add beef; cook 2 minutes on 1 side until browned. Turn beef over.
3. Transfer skillet to oven; bake at 350u0b0 for 25-30 minutes or until internal temperature reaches 125u0b0. Transfer beef to a carving board; tent with foil and let stand 10 minutes (internal temperature will rise to 130u0b0 for medium-rare).
4. Meanwhile, melt butter in same skillet over medium heat. Add mushrooms and remaining salt; cook 5 minutes, stirring frequently. Add broth and wine; simmer 8 minutes. Combine cornstarch and water; mix well. Stir into sauce; simmer 2 minutes or until slightly thick.
5. Cut beef crosswise into 16 slices; transfer to serving plates and top with mushroom sauce.
6. Our expert's wine pick: The beef is perfect with Montevina Terra d'Oro Zinfandel ($18) from California. Its spice echoes the peppery thyme flavor. Tip: Most guests drink about 2 glasses of wine, and there are 4 glasses per bottle. So if 8 people are coming, you'll need at least 4 bottles of wine. Get a few extra, just in case. --Andrea Immer Robinson

thyme, garlic, salt, black pepper, center, cooking spray, butter, cremini mushrooms, beef broth, port, cornstarch, water

Taken from www.myrecipes.com/recipe/roast-beef-tenderloin-with-port-mushroom-sauce (may not work)