BEEF TENDERLOIN WITH RICH MUSHROOM GRAVY

Beef Tenderloin With Rich Mushroom Gravy image

Provided by Mareesme

Categories Roast Beef

Time 45m

Yield 10-12 serving(s)

Number Of Ingredients 12

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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 white wine or 1/2 cup water
12 ounces white 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)

Steps:

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.
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.
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 degrees 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.

Nutrition Facts : Calories 596.3, Fat 41.1, SaturatedFat 15, Cholesterol 156.1, Sodium 369, Carbohydrate 4, Fiber 0.5, Sugar 0.7, Protein 47.7