2 tsp. dried thyme
6 garlic cloves, minced
1 1/4 tsp. salt, divided
3/4 tsp. black pepper
1 (2 1/2 pound) center-cut beef tenderloin, trimmed
Cooking spray
4 tsp. butter
12 oz. sliced cremini mushrooms
1 C. less-sodium beef broth
1/2 C. port or other sweet red wine
2 tsp. cornstarch
2 tsp. water

Preheat oven to 350°. Combine thyme, garlic, 1 tsp. salt, and pepper; coat beef tenderloin with mixture. Heat a large ovenproof skillet with cooking spray over medium-high heat. Add beef; cook 2 minutes on 1 side until browned. Turn beef over. Transfer skillet to oven; bake at 350° for 25-30 minutes or until internal temperature reaches 125°. Transfer beef to a carving board; tent with foil and let stand 10 minutes (internal temperature will rise to 130° for medium-rare). Meanwhile, melt butter in same skillet over medium heat. Add mushrooms and remaining salt; cook 5 minutes, stirring frequently. Add broth and wine; simmer 8 minutes. Combine cornstarch and water; mix well. Stir into sauce; simmer 2 minutes or until slightly thick. Cut beef crosswise into 16 slices; transfer to serving plates and top with mushroom sauce.

Yield: 8 servings
Calories: 349
Fat: 22g
Fiber: 0g