Smoked Beef Tenderloin (with White Wine Mushroom Gravy)
INGREDIENTS
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1 1 1/2-2 pound beef tenderloin roast (trimmed, with all fat and silver skin removed)
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1 Tablespoon olive oil
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3 cloves garlic
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2 teaspoons coarse Kosher salt
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2 teaspoons black pepper
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2 teaspoons fresh thyme leaves
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1 Tablespoon olive oil
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4 Tablespoons salted butter
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1 shallot (finely diced)
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8 oz baby portabella mushrooms (sliced)
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2 Tablespoons flour
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1 cup white wine
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1 cup beef stock
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1/4 cup heavy cream
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1 teaspoon fresh thyme leaves
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salt and black pepper (to taste)
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