• Preheat oven to 400 degrees
• Remove the filet from the refrigerator and let it rest at room temperature for 1 hour before cooking.
• Grab a baking tray and wire rack. Place the filet on the rack slightly elevated from the bottom of the tray.
• Rub the entire filet in olive oil until well coated.
• Generously season the filet with the salt and pepper.
• Finally, you will tuck a few sprigs of rosemary underneath the twine.
• Cook for 25 minutes at 400.
• Then, reduce the temperature to 375 for an additional 25-30 minutes or until the center of the filet reaches 140 degrees which is a “medium” cooking temperature. Leaving you with a soft pink center on your filet.
• Let the filet rest for 20-25 minutes before slicing.

Prepare the mushrooms and onions:

• Grab a sauté pan and add 2 tablespoons of butter.
• Add the sliced portobello mushrooms, shallots, garlic and 1 sprig of rosemary.
• Let everything simmer in the pan until the shallots are slightly translucent and the mushrooms begin to brown.
• Remove the mushroom / shallot mixture from the heat and set aside.

Prepare the gravy:

• In a separate sauce pan, you'll create a roux. Combine 4 tablespoons of butter and 2 tablespoons of AP flour.
• Slowly add your mushroom and beef broth to the roux. You can also add the pan drippings from the filet. You’ll want to slowly add the broth and dripping so the roux can thicken.
• Add 1/4 cup of a good red wine. This will help develop the gravy and add some extra flavor.
• Season with salt and pepper.
• Stir over medium/low heat until the gravy begins to reduce thicken. If the gravy gets too tight, add more broth.

Assemble the dish:

• Finally, once the filet is out of the oven, let it rest for 20-25 minutes before slicing. This step is very important and will keep all of the juices inside the filet.
• Once the filet is on the serving tray, you can spread your mushroom / shallot mixture on the top or on the side of the meat.
• Add the gravy to a gravy boat and serve everything warm.