Peppered Beef Tenderloin with Mushroom Sauce

 Ingredients:

4 Tbsp Dijon mustard, divided

2 tsp ground black pepper

1 (1 1/2 lb.) beef tenderloin

2 cups quartered fresh mushrooms

3/4 cup beef broth, divided

1 cup light cream or half and half

2 Tbsp flour of choice

Method:

In a small bowl, combine 2 Tbsp mustard and pepper.  Spread all over meat. Place in a glass pan or if you have a wire rack and roasting pan, use that.  Roast at 425 degrees F to desired doneness, allowing 20-30 minutes for medium rare or 30-40 minutes for medium.  Cover meat with foil and let stand for 10 minutes before carving.  

Sauce:  In a large skillet, cook mushrooms in 1/4 cup beef broth until tender.  In a small bowl mix together cream, flour, 1/2 cup beef broth, and 2 Tbsp mustard, slowly stir into cooked mushrooms. cook and stir until mixture thickens with medium heat, until it begins to boil.  Boil for 1 minute.

To serve, thinly slice meat, spoon sauce over meat.