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BEEF TENDERLOIN WITH MUSHROOM GRAVY Recipe

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This recipe for BEEF TENDERLOIN WITH MUSHROOM GRAVY is from Baker Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 (4lb) Beef Tenderloin
1 tbsp Olive oil
½ tsp Pepper

Mushroom Gravy:
2 tbsp Olive oil
¼ cup Flour
2 ½ cups Beef Broth
½ cup White wine (or water)
12 oz White mushrooms, sliced
2 tsp Rosemary
½ tsp Salt & 1/2 tsp Pepper
Directions:
Directions:
Preheat to 500 F°. Rub tenderloin with oil and sprinkle with pepper. Place diagonally across a 15x 10 jelly roll pan, tucking the thin end under for even cooking. Roast 25-30 min or until meat thermometer inserted at thickest part reaches 135 F° (for rare).
In a large skillet, heat the oil over med-high heat. Add the flour and whisk for 2-4 min or until dark golden. Slowly whisk in the wine and broth, then mushrooms, salt, pepper and rosemary. Reduce heat to med-low and cook for 10-15 minutes, stirring occasionally until slightly thickened.
Remove the tenderloin from the oven, cover loosely with foil and let stand for 10 minutes. Slice ¼” medallions and garnish with gravy and sprigs of rosemary.
Number Of Servings:
Number Of Servings:
4

 

 

 

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