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Ingredients

• 3 Tbs. freshly grated horseradish
• 1 cup crème fraîche
• 1 Tbs. plus 2 tsp. finely snipped fresh chives
• 1/2 tsp. freshly ground white pepper
• ;
• 1 beef tenderloin, 3 1/2 to 4 lb., silverskin removed or snipped in several places
• 2 Tbs. whole-grain mustard
• 1 1/2 Tbs. olive oil, plus more for cooking
• 1 1/2 tsp. dried thyme
• Kosher salt and freshly ground black pepper, to taste
• ; ; ;

• 2 Tbs. unsalted butter
• 2 large shallots, finely chopped
• 1 lb. mixed mushrooms, such as oyster and cremini, brushed clean and thickly sliced
• 1/4 cup Madeira or medium-dry sherry
• 1/4 cup heavy cream
• 2 tsp. finely snipped fresh chives
• 1/4 tsp. salt
• Freshly ground black pepper, to taste

Description

Tenderloin, A Tender, Special-occasion Cut, Is Quite Mild—not As Beefy As Rib Roast—so This Recipe Includes An Earthy Contrast Of Sherry-flavored Woodsy Mushrooms To Serve Alongside The Meat. If You Don’t Ask Your Butcher To Trim The Ro

Williams-Sonoma