Beef Tenderloin with Mushrooms and Espagnole Sauce

Ingredients

• 2 pieces 2 1/2-lb trimmed center-cut beef tenderloin roast
• 1 instant-read thermometer
• 2 ²/₃ cups espagnole sauce
• ½ cup medium-dry Sherry
• 1 ½ pounds small fresh cremini mushrooms
• 3 tablespoons unsalted butter
• 3 tablespoons vegetable oil
• + 2 more ingredients
• • 2 teaspoons black pepper
  • 1 tablespoon kosher salt

Put oven rack in middle position and preheat oven to 425°F. Remove any strings from beef if tied, then pat beef dry and sprinkle with kosher salt and pepper. Heat oil in a deep 12-inch heavy skillet over high heat until just smoking, then sear beef 1 piece at a time, turning with tongs, until wel...

View full recipe at Epicurious