Copycat Longhorn Steakhouse Grilled Whole Herb Rubbed Beef Tenderloin With Portabella Cream Sauce

Preheat the grill for indirect cooking.

Combine the rosemary, thyme, salt, pepper, onion powder, and garlic powder in a bowl. Mix well and set aside.

Tie the tenderloin with butcher's twine at 2-inch intervals, tucking the thin end of the tenderloin under to form an even thickness while cooking.

Coat the roast in oil then spread the herbs over all sides.

Place the roast on the hot side of the grill and cook, turning every 5 minutes, for 20 minutes. Move the roast to the cool side of the grill, cover with foil loosely, and let cook until it reaches 125 degrees F, or about 20 minutes. Turn the roast once during the cooking time on the cool side of the grill.

Remove the roast from the grill and loosely tent with foil. Let rest for 10 minutes while you prepare the sauce.

For the sauce, melt the butter in a saucepan over medium heat. Add the mushrooms and cook, stirring, for 3-4 minutes. Stir in the wine, soy sauce, salt, pepper, garlic powder, and cayenne. Mix well and let simmer for one minute.

Stir in the heavy cream and let cook for 3-4 minutes over a low simmer or until the sauce thickens a bit. Stir in the chives and remove the sauce from the heat.

Cut the twine from the roast and slice the meat into 1/2-inch thick slices. Arrange the tenderloin on a serving platter. Serve the tenderloin with the warm mushroom sauce.