Directions:
- In a large bowl, combine the first seven ingredients. Place beef in a large resealable plastic bag; add half of the marinade. Seal bag and turn to coat. Refrigerate for 8 hours or overnight. Cover and refrigerate remaining marinade for sauce.
- Drain and discard marinade. Place tenderloin on a rack in a shallow roasting pan. Bake, uncovered, at 425° for 45-60 minutes or until meat reaches desired doneness (for medium-rare, a meat thermometer should read 145°; medium, 160°; well-done, 170°). Let stand for 10 minutes before slicing.
- For sauce, in a large skillet, saute mushrooms and onion in butter until tender. Stir in flour until blended; gradually add the reserved marinade. Bring to a boil; cook and stir for 2 minutes or until thickened. Serve with beef. Yield: 12 servings (3 cups sauce).
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 615.99 Kcal (2579 kJ) | ||
| Calories from fat | 392.08 Kcal | ||
| % Daily Value* | |||
| Total Fat | 43.56g | 67% | |
|---|---|---|---|
| Cholesterol | 143.76mg | 48% | |
| Sodium | 315.79mg | 13% | |
| Potassium | 781.09mg | 17% | |
| Total Carbs | 6.84g | 2% | |
| Sugars | 1.26g | 5% | |
| Dietary Fiber | 0.64g | 3% | |
| Protein | 38.83g | 78% | |
| Vitamin C | 2.7mg | 5% | |
| Vitamin A | 0.1mg | 2% | |
| Iron | 5.1mg | 28% | |
| Calcium | 27.6mg | 3% | |
| Amount Per 100 g | |||
| Calories | 198.49 Kcal (831 kJ) | ||
| Calories from fat | 126.34 Kcal | ||
| % Daily Value* | |||
| Total Fat | 14.04g | 67% | |
|---|---|---|---|
| Cholesterol | 46.32mg | 48% | |
| Sodium | 101.76mg | 13% | |
| Potassium | 251.69mg | 17% | |
| Total Carbs | 2.2g | 2% | |
| Sugars | 0.41g | 5% | |
| Dietary Fiber | 0.21g | 3% | |
| Protein | 12.51g | 78% | |
| Vitamin C | 0.9mg | 5% | |
| Iron | 1.6mg | 28% | |
| Calcium | 8.9mg | 3% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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