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Beef - Tenderloin with Gravy and Au Jus Recipe

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This recipe for Beef - Tenderloin with Gravy and Au Jus, by , is from A Matter of Taste, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Lucy Tucker
Added: Saturday, September 8, 2007

Category:
Category:

Ingredients:  
Ingredients:  
1 beef tenderloin or eye of round
Salt
Pepper
1 carton fresh, sliced mushrooms, optional
3 tablespoons flour (mix with water to thicken)

Directions:
Directions:
Season with salt and pepper; place in roasting pan. Brown in oven at 450 for 15 minutes - 1 hour (depending on the size) or until brown. Lower oven temperature to 350. Add 2 cups of water to make gravy. Cover and bake for 45 minutes or until desired doneness: medium-rare 140; medium 160; well done 170. Remove beef from oven 10 minutes before it reaches the desired internal temperature because it will continue to cook and reach the temperature after it is removed from the oven.

Gravy:
Place flour in a separate bowl. Gradually stir small amounts of water into flour, whisking to remove lumps. Pour broth into pan and gradually add flour and water, stirring constantly. May need to double depending on the amount of broth. Do not get too thick.

Au Jus:
Remove pan drippings from pan. Let separate and remove fat. Add red wine and beef broth to pan, scraping with wooden spoon. Let reduce. Strain before serving.

 

 

 

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