Holiday Horseradish Beef Tenderloin with Mushrooms & Thyme - Diora Wines

Ingredients

• 2 pound center-cut beef tenderloin, trimmed, rinsed and patted dry, at room temperature
• 2 tablespoons Dijon mustard
• 1/4 cup plus 2 tablespoons prepared white horseradish, divided
• Kosher salt
• Freshly ground black pepper
• 3 tablespoons extra-virgin olive oil, divided
• 1 tablespoon butter
• 4 medium shallots, quartered
• 3 cups halved cremini mushrooms
• 4 garlic cloves, smashed
• 1 tablespoon thyme leaves
• 1 cup red wine, preferably Diora Le Petit Grace Pinot Noir
• 1 cup crème fraiche
• 1 tablespoon freshly grated lemon zest
• 1 tablespoon fresh lemon juice
• 1 tablespoon finely chopped chives, plus more for serving