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Prep Time: 30 Minutes Cook Time: 45 Minutes |
Ready In: 75 Minutes Servings: 12 |
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A wine and mushroom gravy gives fantastic flavor to tenderloin slices. Itâs perfect for entertaining because the meat marinates overnight. Ingredients:
4 cups beef broth |
2 cups burgundy wine or additional beef broth |
1/4 cup tomato paste |
4 teaspoons minced fresh parsley |
4 teaspoons white wine vinegar |
2 teaspoons dried thyme |
1 teaspoon pepper |
1 beef tenderloin roast (4 pounds) |
2 cups sliced fresh mushrooms |
1 medium onion, chopped |
6 tablespoons butter |
3 tablespoons king arthur unbleached all-purpose flour |
Directions:
1. 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.
2. 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.
3. 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).
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