Wash the meat and dry. In a bowl pour oil, put the "herbs of Provence", pressed garlic, mix well. The tenderloin with salt and coat with marinade. Leave it in this marinade for 3 hours, removing in the fridge.

Reheat the pan and fry until brown from all sides of meat. To shift back into the form and bake at t= 200 for 15-20 minutes Remove and give have to stand for 5-10 minutes so the juice inside is absorbed back into the meat and it was juicy.

While the meat baked, we make the sauce. To do this in a saucepan put sliced mushrooms (can be frozen), add water, cognac, lemon juice and finely chopped onion. Cook until all the liquid evaporates. Pour the cream, add butter, salt. Boil until thick. Remove from heat, add honey and pepper. To bring the flavor to the desired level.

Slice tenderloin across the grain, top with sauce and serve immediately.