Beef Tenderloin With Rich Mushroom Gravy

Total Time: 45 mins Preparation Time: 15 mins Cook Time: 30 mins

Ingredients

• Servings: 10
• 1 (4 lb) whole beef tenderloin, trimmed
• 1 tablespoon olive oil
• 1/2 teaspoon ground black pepper
• 2 tablespoons vegetable oil
• 1/4 cup all-purpose flour
• 2 1/2 cups beef broth
• 1/2 cup dry wine or 1/2 cup water
• 12 ounces mushrooms, cleaned and sliced thin
• 2 teaspoons chopped fresh rosemary or 1 teaspoon dried rosemary leaves, crumbled
• 1/2 teaspoon salt
• 1/2 teaspoon ground black pepper
• 1 sprig fresh rosemary (to garnish) (optional)

Recipe

• 1 heat the oven to 500 degrees f. rub the beef tenderloin with the olive oil and sprinkle with the pepper. place diagonally on a 15-1/2 x 10-1/2-inch jelly roll pan, tucking the thin end under for even cooking.
• 2 roast for 25 to 30 minutes, or until a meat thermometer inserted into the center of the thickest part registers 135 degrees f. for rare.
• 3 meanwhile, make the gravy: in a large skillet, heat the oil over medium-high heat. add the flour and whisk for 2 to 4 minutes, or until a dark golden color.
• 4 slowly whisk in the broth and wine, then the mushrooms, rosemary, salt, and pepper. reduce the heat to medium-low and cook for 10 to 15 minutes, stirring occasionally, until slightly thickened.
• 5 remove the beef tenderloin from the oven, cover loosely with foil, and let stand for about 10 minutes, or until a meat thermometer registers 140 degrees f. the meat will continue cooking and the slicing will be easier.
• 6 slice 1/4-inch thick and arrange on a serving platter. garnish with rosemary sprigs and serve with the mushroom gravy.