1 beef tenderloin (5–6 pounds)

Whole grain Dijon mustard

Montreal steak seasoning

1 large package cremini mushrooms, halved

Herb compound butter, cut into pats (regular butter works great too)

Remove the beef tenderloin from the refrigerator 1 hour before cooking. This helps it cook evenly and reach the perfect internal temperature.

Preheat oven to 475°F.

Line a large rimmed cookie sheet with parchment paper. If the tenderloin is too long, cut it into two pieces and place them on separate cookie sheets: Put the wider, thicker end on one pan. Put the skinnier end on another pan

Rub the entire tenderloin generously with whole grain Dijon mustard, coating all sides.

Sprinkle Montreal steak seasoning evenly over all sides.

Scatter the halved cremini mushrooms around the beef on the pan(s).

Place cold pats of herb compound butter (or regular butter) over the top of the tenderloin and sprinkled around mushrooms.

Insert a meat thermometer into the thickest part of the tenderloin.

Roast in the oven at 475°F until the internal temperature reaches 120–125°F for medium-rare. That’s cooked to perfection in my opinion.

Remove from the oven, tent loosely with foil, and let rest for 20 minutes. The temperature will continue to rise as it rests.

Slice thin and serve.

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