Beef Tenderloin with a Mushroom Red Wine Reduction Sauce

I am still in Maine celebrating the holidays, and I decided to take advantage of the opportunity for my Mom to share her recipes.  This recipe is what we had for Christmas dinner and it was very delicious.

You will need:
3 pounds center cut beef tenderloin
1 tablespoon koser salt
2 teaspoons black pepper
3 cloves pressed garlic
1 tablespoon tarragon
2 tablespoons olive oil
2 tablespoon butter

The sauce:
1 pound of mushrooms
1 small chopped white onion
2 tablespoons of olive oil
3 tablespoon of butter
1 1/2 cups red wine (we used Sryah)
1/2 cup cream (we used whipping cream)
1 tablespoon tarragon
salt and pepper to taste

Step 1:
Preheat the oven to 400 degrees.  Heat a large oven safe skillet over medium high heat.  Make a paste out of the salt, pepper, garlic, and tarragon and rub all over the meat.

Step 2:
Add the oil and butter to the skillet.  Add the beef and brown on all sides.

Step 3:
Place the skillet in the oven.  Roast until a meat thermometer reads 120 degrees for rare or 125 degrees for medium rare.  It takes about 25 minutes to cook the meat to rare, and 30 minutes to cook it to medium rare.

Step 4:

Transfer the roast to a cutting board, tent with aluminum foil, and let it rest for 10 minutes.

Step 5:
Once the roast is in the oven, begin making the sauce.  In a large skillet heat 2 tablespoons of butter and the olive oil over medium heat.  Add the onion and saute until soft.  Add the mushrooms and brown on both sides.  Add the red wine and let it reduce for five minutes.  Then add 1 tablespoon butter, the cream and tarragon.  Keep warm until the roast is ready.