Roast Filet of Beef with Mushroom and Port Sauce

makes 6 servings

2 lb. (1 kg) beef tenderloin
Salt and coarsely ground black pepper
2 Tbsp. (30 mL) olive oil

Sauce:
3 Tbsp. (45 mL) unsalted butter, divided
1-1/2 c. (375 mL) cleaned, thickly sliced Crimini mushrooms
1-1/2 c. (375 mL) cleaned, thickly sliced oyster mushrooms
1-1/2 c. (375 mL) cleaned, thickly sliced Shiitake mushrooms
1-1/2 c. (375 mL) cleaned, thickly sliced Portabella mushrooms
1 large shallot, minced
1 Tbsp. (15 mL) Dijon mustard
1/2 c. (125 mL) port
1 c. (250 mL) low-sodium beef broth

Preheat oven to 375°F (190°C). Very generously season the beef on all sides with salt and pepper. In a large heavy skillet, preferably cast iron, heat oil until hot but not smoking. Add the beef and sear on all sides until browned. Transfer skillet to the oven and roast for 25-30 minutes or until an instant-read meat thermometer inserted into the beef reaches 130°F (55°C). The beef will be medium rare. Transfer meat to a cutting board and allow to rest for 10 minutes before slicing. Meanwhile, make the sauce: Heat 2 Tbsp. (30 mL) butter in a large skillet over medium heat. Add the mushrooms and sauté, tossing and stirring frequently until golden brown, but not dry, about 7-8 minutes. Season lightly with salt and pepper. Transfer to a plate and set aside. Add the remaining 1 Tbsp. (15 mL) butter and the minced shallot to the pan. Sauté over medium-low heat until the shallot softens, about 2 minutes. Add the mustard, stirring to coat the shallot; pour in the port. Increase the heat to medium-high. Reduce the sauce by half; add the broth and reserved mushrooms and any juices left on the plate. Cook until mushrooms have been reheated and sauce is slightly thickened, about 3-5 minutes. Season with salt and pepper. To serve: Slice the meat into 1/2" (1.25 cm) medallions and transfer to a warmed serving platter. Arrange the mushrooms around the meat, pour the remaining sauce over the meat and serve immediately.

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