Beef Tenderloin with Cabernet-Mushroom Sauce

Preheat oven to 400 degrees F. Coat a large rimmed baking sheet with cooking spray.

Tie kitchen string around beef in 4 places. Season with 1 teaspoon salt and 1/2 teaspoon pepper.

Heat 1 teaspoon oil in a large skillet over medium-high heat. Add the beef and cook, turning occasionally, until browned on all sides, 6 to 8 minutes. Transfer to the prepared pan.

Roast the beef until an instant-read thermometer inserted in the thickest part registers 130 degrees F for medium-rare, 35 to 40 minutes. Let rest 10 minutes before slicing.

Meanwhile, heat the remaining 2 teaspoons oil in the skillet over medium-high heat. Add shallot and cook for 30 seconds. Stir in mushrooms and the remaining 1/2 teaspoon salt and 1/4 teaspoon pepper; cook, stirring occasionally and scraping up any browned bits, until the mushrooms are lightly browned, 3 to 5 minutes. Pour in wine, bring to a boil and cook until nearly evaporated, about 3 minutes. Stir in broth, return to a boil and cook until reduced by a third, 3 to 5 minutes. Remove from heat, add butter and swirl until melted.

Remove the string and slice the beef. Serve with the mushroom sauce.