Beef Tenderloin with Madeira Sauce

Heat oven to 450°F. You’ll need a large rimmed baking sheet coated with nonstick spray.

Spread beef with mustard. Mix herbs, garlic, oil, salt and pepper in a cup; press on mustard. Place beef on prepared baking sheet.

Roast 28 to 35 minutes until an instant-read thermometer inserted in center of thickest part of tenderloin registers 145°F. Remove to cutting board, cover loosely with foil and let rest about 15 minutes (temperature will rise to 150°F for medium-rare).

To serve: Slice and arrange on a serving platter; spoon on a little Madeira Sauce. Garnish with herb sprigs. Serve with remaining sauce.

Madeira Sauce

Makes 2 1/4 cups Active: 15 min/Total: 15 min

Tbsp butter

oz sliced crimini or white button mushrooms

cup Madeira wine

tsp minced garlic

1/2 tsp cornstarch

1/2 cups beef broth

Tbsp tomato paste

tsp chopped fresh thyme, or 1/4 tsp dried 1/2 tsp each salt and freshly ground pepper

Melt butter in large skillet. Add mushrooms; sauté over medium-high heat 4 minutes or until golden. Stir in Madeira and garlic; boil 2 minutes or until most liquid evaporates.

Stir cornstarch into broth until well blended. Add to skillet with remaining ingredients. Bring to a boil; boil, stirring, 1 minute or until thickened and glossy. Pour into gravy boat and serve with the beef.

Plan ahead: Make the day before; refrigerate covered. Reheat over low heat just until hot, not boiling.

Per 1/4 cup: 70 cal, 1 g pro, 5 g car, 1 g fiber, 3 g fat (2 g saturated fat), 7 mg chol, 323 mg sod