MAKES 8 TO 10 SERVINGS 3 tablespoons olive oil 1 (5-pound) beef tenderloin, trimmed 1 tablespoon garlic powder 1 1/2 teaspoons salt 1 teaspoon ground black pepper Mushroom Sauce (recipe follows) Garnish: chopped fresh thyme 1. Preheat oven to 350°. Line a rimmed baking sheet with aluminum foil. 2. Rub olive oil on outside of tenderloin. 3. In a small bowl, combine garlic powder, salt, and pepper. Rub spice mixture on outside of beef tenderloin. Place on prepared pan. Bake for 35 to 45 minutes or until a meat thermometer inserted in center registers 135° or desired degree of done ness. Let stand for 10 minutes. Serve with Mushroom Sauce. Garnish with thyme, if desired. MUSHROOM SAUCE 3 tablespoons olive oil 1 tablespoon minced garlic 4 (8-ounce) containers whole baby portobello mushrooms, stems removed 1 cup red wine 3 tablespoons all-purpose flour 2 (10.5-ounce) cans beef consommé 1 tablespoon Worcestershire sauce 1/2 teaspoon salt 1/4 teaspoon ground black pepper 2 tablespoons chopped fresh thyme 1. In a large Dutch oven, heat olive oil over medium heat. Add garlic and mushrooms. Cook, covered, for 10 minutes, stirring occasionally. 2. In a small bowl, whisk together wine and flour until smooth. Gradually add to mushrooms, stirring to combine. Add consommé, Worcestershire sauce, salt, and pepper. Simmer, uncovered, for 20 minutes, stirring occasionally. Add thyme, stirring to combine.