Beef Tenderloin With Cognac Mustard Cream Sauce Recipe

• 1 Tbsp. extra virgin olive oil
• 1 x (2 lb) beef tenderloin
• 1 tsp salt
• 1/4 tsp freshly grnd pepper
• 2 Tbsp. unsalted butter
• 1 lrg shallot, chopped
• 1/2 lb fresh mushrooms, sliced (2 1/2 c.)
• 1/3 c. Cognac or possibly brandy
• 1 c. whipping cream or possibly half-and-half
• 1 Tbsp. Dijon mustard
• 1 tsp chopped fresh thyme leaves Heat oven to 425 degrees.

Directions