Ingredients:

4 to 5 pound beef tenderloin roast
2 tbs of extra virgin olive oil
1 tsp of dried oregano
1 tsp of dried basil
1 tsp of dried thyme
1 tsp of garlic powder
1 tsp of salt
1 tsp of fresh ground black pepper
2 tbs of butter
1 small yellow onion chopped
1 clove of garlic chopped
1 cup of baby Portobello mushrooms sliced
1 cup of porcini mushrooms sliced
1 tbs of corn starch
¼ cup of cold water
1 10.5 oz. can of beef broth
1 tsp of Dijon mustard
1 tsp of tomato paste

Methods:

Prepare the meat by trimming all the excess fat making sure you slice off the tough shiny silver skin which runs along the surface of the tenderloin.Rub the olive oil all over the beef.In a small bowl mix the oregano,basil,thyme,garlic powder,salt and pepper.Rub the herb mixture all over the meat .In a large frying pan sear the meat on all sides until a nice crust appears.Preheat oven to 425 degrees.
Place the beef on a rack in a shallow roasting pan and roast uncovered for about 40 minutes turning once during the cooking.Remove beef from the oven and let stand around 20 minutes before slicing. Roast should be medium-rare.

Meanwhile in a large frying pan melt 2 tablespoons of butter.Sauté the onions, garlic an mushrooms for 8 to 10 minutes until mushrooms are tender.In a small bowl mix the cornstarch and water then mix into the mushrooms.Gradually stir in the beef broth and stir for about 2 minutes until sauce thickens.
Blend in the Dijon mustard and tomato paste.

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