Easy to make but long on flavor, it's the mushroom gravy that shines in this dish. Classy enough for guests as well as family, you can make this roast in less than 45 minutes. Be careful to not overcook the roast or it will become tough and chewy.
- 1 beef tenderloin roast (about 4 pounds, trimmed)
- 1 tablespoon olive oil
- For the Mushroom Gravy:
- 2 tablespoons vegetable oil
- 1/4 cup all-purpose flour
- 2 1/2 cups beef broth
- 1/2 cup white wine (dry or water)
- 12 ounces white mushrooms (cleaned and sliced thin)
- 2 teaspoons rosemary (fresh and chopped or 1 teaspoon dried rosemary leaves, crumbled)
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
- Garnish: sprigs of fresh rosemary
- Heat the oven to 500 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.
- Roast for 25 to 30 minutes, or until a meat thermometer inserted into the center of the thickest part registers 135 F. for rare.
- 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.
- 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.
- 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 F. The meat will continue cooking and the slicing will be easier.
- Slice 1/4-inch thick and arrange on a serving platter. Garnish with rosemary sprigs and serve with the mushroom gravy.
|Nutritional Guidelines (per serving)|
|Total Fat||21 g|
|Saturated Fat||7 g|
|Unsaturated Fat||10 g|
|Dietary Fiber||1 g|