Rosemary Beef Tenderloin with Wild Mushroom Cream Sauce

Bahan-bahan (6 porsi)

• 1 (4-5 pound) beef tenderloin, cut into 6 steaks ((or 6 filet mignon, tied))
• 2 tablespoons extra virgin olive oil
• 2 tablespoons fresh chopped rosemary
• 3 cloves garlic, finely chopped
• kosher salt and black pepper
• 2 tablespoons salted butter
• 2 shallots thinly, sliced
• 12 ounces wild mushrooms, torn
• 2 teaspoons dijon mustard
• 1/2 cup dry white wine
• 1 cup heavy cream or whole milk
• 1/3 cup grated parmesan
• kosher salt and pepper
• 1 pinch crushed red pepper flakes