Roast Beef Tenderloin with Sautéed Mushrooms Recipe

Ingredients

• 1 3/4 to 2 pound piece of beef tenderloin (preferably a piece cut from the center of the tenderloin), trimmed of excess fat and silverskin
• 1 teaspoon kosher salt
• 1/2 teaspoon coarse black pepper
• 1 1/2 tablespoons extra virgin olive oil
• 1 pound cremini mushrooms, sliced into 1/8 to 1/4-inch thick slices
• 3 tablespoons butter
• 1 teaspoon salt (use 1/2 teaspoon if using salted butter)
• 2 tablespoons minced shallots
• 2 tablespoons minced garlic
• 1 1/2 teaspoons of Herbs de Provence or a teaspoon of dried tarragon