Peppercorn-Crusted Beef Tenderloin with Creamy Mushroom Ragout and Thyme-Roasted Root Vegetables

Preheat oven to 425°F (220°C).

Coarsely crush 2 tablespoons of black peppercorns using a mortar and pestle or by placing them in a ziplock bag and crushing with a heavy pan.

Pat 1 pound of beef tenderloin dry with paper towels. Season all sides with 1 teaspoon kosher salt, then press the crushed peppercorns onto all sides of the beef.

Peel and cut 3 medium carrots and 2 medium parsnips into 2-inch pieces. Quarter 1 medium yellow onion.

Place the vegetables in a roasting pan, drizzle with 1 tablespoon of olive oil, strip the leaves from 4 sprigs of thyme and scatter over the vegetables. Season with salt and pepper, toss to coat.

Heat 1 tablespoon olive oil in a large oven-safe skillet over medium-high heat. Once hot, add the beef tenderloin and sear on all sides until browned, about 2 minutes per side.

Transfer the skillet with the beef to the oven and place the roasting pan with vegetables on a separate rack. Roast the beef for 20-25 minutes for medium-rare (internal temperature of 130-135°F), and the vegetables for 25-30 minutes until caramelized and tender.

While the beef and vegetables roast, prepare the mushroom ragout. Clean and slice 8 ounces of cremini mushrooms. Mince 2 cloves of garlic.

In a saucepan, melt 2 tablespoons of butter over medium heat. Add the sliced mushrooms and cook until they release their moisture and begin to brown, about 8 minutes.

Add the minced garlic and cook for 1 minute until fragrant. Sprinkle 1 tablespoon of flour over the mushrooms and stir to coat.

Slowly pour in 1/2 cup of beef broth while stirring constantly to prevent lumps. Bring to a simmer and cook until slightly thickened, about 3 minutes.

Reduce heat to low and stir in 1/4 cup of heavy cream and 1 teaspoon of Dijon mustard. Strip leaves from remaining 2 thyme sprigs and add to the sauce. Simmer gently for 5 minutes until thickened. Season with salt and pepper to taste.

Once the beef is done, transfer to a cutting board and let rest for 10 minutes. Remove the vegetables from the oven.

Slice the beef tenderloin into 1/2-inch thick medallions.

To serve, arrange the roasted vegetables on plates, place beef medallions alongside, and spoon the creamy mushroom ragout over the beef. Garnish with 2 tablespoons of chopped fresh parsley.