SPECIAL OCCASION BEEF TENDERLOIN
Source of Recipe
"Nana" to Bubbe & Alex
INGREDIENTS:
1 whole beef tenderloin roast (about 4 pounds), trimmed
1 tablespoon olive oil
1/2 teaspoon ground black pepper
Gravy
2 tablespoons vegetable oil
1/4 cup all-purpose flour
2-1/2 cups beef broth
1/2 cup dry white wine or water
12 ounces white mushrooms, sliced thin
3 teaspoons chopped fresh rosemary
1/2 teaspoon salt
1/2 teaspoon ground black pepper
Extra sprigs of fresh rosemary for garnish
DIRECTIONS:
Heat the oven to 500 degrees. Rub the beef with the oil
and sprinkle with the pepper. Place diagonally on a large
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 centre of the thickest part registers
135 degrees 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 colour. 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 meat from the oven, cover loosely with foil, and let
stand for about 10 minutes, or until a meat thermometer
registers 140 degrees. 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.
YIELD: 12 Servings
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