| 2 | lb. | beef tenderloin |
| 1/4 | C | Dijon mustard |
| 1 | tsp. | coarsely ground pepper |
| 2 | tsp. | butter |
| 3 | C | finely chopped mushrooms |
| 2 | tsp. | all-purpose flour |
| 3 | tbsp. | chopped green onions |
| 1 | C | canned beef broth undiluted |
| 1/2 | tsp. | tarragon leaves |
| 1/2 | C | whipping cream |
Preheat oven to 425F. Roast beef for 10 minutes; reduce heat to 350F and roast for 25 minutes for medium-rare or 30 to 35 minutes for well-done. Remove from oven; let stand for 10 minutes before slicing thinly.
To make sauce in a nonstick skillet, heat butter over high heat; cook mushrooms, stirring often, for about 8 minutes or until lightly browned. Sprinkle with flour; cook until lightly browned. Sprinkle with flour; cook for 1 minute. Add onions; cook, stirring for 1 minute. Add broth and tarragon; bring to boil. Boil, stirring often, until liquid is reduced by half. Stir in whipping cream and bring to boil. Reduce heat to medium-high; boil, stirring, for 2 to 3 minutes or until thickened slightly and sauce is reduced to about 1 cup. Spoon sauce over servings of beef. Yield: 6 to 8 servings.