Preheat your oven to 450°F.

Trim off any silver skin from the roast and tie it if it's not already prepared.

In a mixing bowl, combine butter, rosemary, thyme, granulated garlic, salt, pepper, and smoked paprika. Mix until well combined.

Spread the herb butter evenly over the top, sides, and bottom of the roast.

Roast the beef for 15 minutes at 450°F.

Reduce the oven temperature to 325°F and continue roasting for an additional 27 minutes or until the meat thermometer reads 135°F for medium-rare.

Baste the roast with pan drippings about halfway through the cooking time.

For precise cooking, use the Roast Perfect App, considering different roast sizes or desired doneness.

Remove the roast from the oven and transfer it to a platter.

Allow the roast to rest for 10 minutes.

Prepare Mushrooms

In a stove-top safe roasting pan or skillet with pan drippings, add butter.

Melt the butter over medium-high heat and add shallots. Cook the shallots until they start to soften.

Stir in the mushrooms and let them cook for about 2 minutes. Add salt and pepper to taste.

Continue to cook the mushrooms until they are softened, approximately 6-8 minutes. Stir as needed for even cooking.

Add beef stock, Worcestershire sauce, and parsley to the mushrooms.

Cook for an additional 3-4 minutes until the pan sauce is reduced by one-third.

Taste the sauce and add additional salt and pepper if needed.

Serve the sautéed mixed mushrooms over the rested beef tenderloin roast. Enjoy your flavorful and succulent dish!