Herb-Roasted Tenderloin With Sautéed Mushrooms

• 1 tablespoon Dijon mustard
• 1 1/4 teaspoons dried herbes de Provence, divided
• 1/2 teaspoon freshly ground black pepper, divided
• 3 garlic cloves, minced
• 1 (1 1/4-pound) center-cut beef tenderloin
• Cooking spray
• 2 teaspoons butter
• 2 (4-ounce) packages presliced exotic or button mushrooms
• 1/2 teaspoon salt
• 1/2 cup low-salt beef broth
• 2 tablespoons brandy

1. Preheat oven to 350u0b0.
2. Combine mustard, 1 teaspoon herbs, 1/4 teaspoon pepper, and garlic, and coat beef with mixture. Heat a large ovenproof skillet coated with cooking spray over medium-high heat. Add beef; cook for 2 minutes on 1 side or until browned. Turn beef over.
3. Transfer beef to oven; bake at 350u0b0 for 27 minutes or until desired degree of doneness. Remove beef from pan; cover loosely with foil.
4. Melt butter in pan over medium heat. Add mushrooms, 1/4 teaspoon herbs, 1/4 teaspoon pepper, and salt; cook 5 minutes or until tender, stirring frequently. Add broth and brandy; simmer 4 minutes or until slightly thick.
5. Cut beef crosswise into 8 pieces; serve with mushrooms.

mustard, freshly ground black pepper, garlic, center, cooking spray, butter, button mushrooms, salt, lowsalt beef broth, brandy

Taken from www.myrecipes.com/recipe/herb-roasted-tenderloin-with-sauted-mushrooms (may not work)