Herb-Roasted Tenderloin With Sautéed Mushrooms

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1 tablespoon Dijon mustard

1 1/4 teaspoons dried herbes de Provence, divided

1/2 teaspoon freshly ground black pepper, divided

3 garlic cloves, minced

1 (1 1/4-pound) center-cut beef tenderloin

Cooking spray

2 teaspoons butter

2 (4-ounce) packages presliced exotic or button mushrooms

1/2 teaspoon salt

1/2 cup low-salt beef broth

2 tablespoons brandy

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