Tenderloin:
- 1 cup panko breadcrumbs
- 1 tablespoon extra-virgin olive oil
- 1 teaspoon kosher salt
- 1 teaspoon ground black pepper
- 1 (3-lb.) Center-cut beef tenderloin roast
- 2 tablespoons unsalted butter, softened
Mushroom Cream Sauce:
- 1 tablespoon unsalted butter
- 12 oz. Crimini mushrooms, sliced
- ½ teaspoon kosher salt
- ½ teaspoon ground black pepper
- 2 cloves garlic, finely minced
- ¼ cup white wine
- ½ cup heavy cream
DIRECTIONS:
Cook The Tenderloin
Preheat the oven to 425 degrees F. In shallow bowl, combine the panko breadcrumbs, olive oil, salt, and ground black pepper and toss until the breadcrumbs are thoroughly coated in the olive oil. Thoroughly rub the tenderloin with the butter and roll in the coated breadcrumbs, pressing them into the meat. Place the tenderloin onto an oven-safe wire rack-lined baking sheet and bake until the center is medium rare, about 30-35 minutes. Remove from oven and let rest for 15 minutes before slicing. In the meantime, make the sauce.
Make The Sauce
In a large skillet over medium heat, melt the butter. Add the mushrooms, salt, and ground black pepper and cook until tender and browned, about 5-6 minutes. Add the garlic and cook until fragrant, about 30-60 seconds. Add the white wine and cook until almost evaporated, making sure to scrape the bottom of the skillet with a wooden spatula to loosen up any bits. Add the heavy cream and simmer until slightly thickened, about 3-4 minutes. Serve with the sliced tenderloin.