ROASTED BEEF TENDERLOIN WITH CRIMINI MUSHROOM GRAVY

Steps:

• Combine thyme, salt, and 2 pressed garlic cloves in small bowl. Rub salt mixture over beef tenderloin. Wrap in plastic. Place in 11x7x2-inch baking dish and chill at least 1 day and up to 3 days. Heat large non-stick skillet to med-high. Spray lightly with cooking spray and add mushrooms. Cook 4-5 minutes, then add garlic, thyme, and broth. (Can be made 1-2 days in advance.) Preheat oven to 500°F with rack in middle. Roast uncovered in a roasting pan until an instant-read thermometer inserted diagonally 2 inches into center of meat registers 120°F, 25 to 35 minutes for medium-rare. Transfer to a platter and allow to rest, loosely covered with foil, 30 minutes. (Internal temperature will rise to about 130°F as it rests.) Add 1/2 c. water to roasting pan to loosen browned bits. Combine pan juices and mushroom mixture in small saucepan and thicken with flour & water mixture to make gravy. Slice beef in 1/2" slices and serve with small amount of mushroom gravy.