Roast Tenderloin Of Beef With Mushrooms |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 12 |
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Ingredients:
1 (4- to 4 1/2-pound) beef tenderloin, trimmed |
1 teaspoon salt |
1/2 teaspoon pepper |
1/2 teaspoon garlic powder |
1/2 cup burgundy, or other dry red wine |
1/2 cup water |
4 cups sliced fresh mushrooms |
2 tablespoons chopped fresh parsley |
Directions:
1. Rub tenderloin with salt, pepper, and garlic powder. Place tenderloin on a rack in a shallow roasting pan. Tuck narrow end under to make roast more uniformly thick. Insert meat thermometer, if desired.
2. Bake, uncovered, at 450° for 45 minutes or until meat thermometer registers 140° (rare). Cover; set aside and keep warm.
3. Combine wine, water, mushrooms, and parsley in a medium saucepan. Bring to a boil; reduce heat, and simmer 10 minutes or until mushrooms are tender.
4. Cut tenderloin into 1-inchthick slices, and arrange on a heated platter. Serve with mushroom sauce.
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