Ingredients
Scale
- 1–2 pound tenderloin
- Salt and pepper
- 2 tablespoons olive oil
- 1/2 of a medium onion, finely chopped
- 2 cloves garlic, pressed
- 8 ounces white button mushrooms, sliced
- 3 tablespoons butter
- 2 tablespoons flour
- 2 cups beef broth
- 1 cup dry red wine
- 2 teaspoons beef bouillon or concentrated beef stock
Instructions
- Preheat the oven to 425 degrees.
- Liberally season the tenderloin with salt and pepper. Put the tenderloin in a shallow roasting pan and roast in the preheated oven for 30 to 40 minutes.
- While the tenderloin is roasting, heat the olive oil in a large skillet over medium-high heat. Once the oil is hot, throw in the onions, garlic and mushrooms; cook and stir for 5 to 7 minutes or until onions become transparent and mushrooms are tender.
- Melt the butter in the skillet with the mushroom mixture; add the flour and whisk until the mushrooms, onions and garlic are coated. Pour in broth and wine, whisking constantly until sauce begins to boil. Reduce heat, stir in concentrated beef stock, and simmer for 20 to 30 minutes or until sauce begins to reduce and thicken, stirring occasionally.
- Remove the tenderloin from the oven when an oven-safe meat thermometer reads 135 degrees for medium rare or 145 degrees for medium.
- Transfer the tenderloin to a carving board and tent loosely with aluminum foil. For a juicy/tender slice of tenderloin, do not carve immediately. Instead, let the tenderloin stand, tented, for 15 to 20 minutes before carving.
- Carve the tenderloin into ½ inch slices, place on a plate, pour mushroom and red wine sauce over the meat, and if desired, garnish with fresh parsley. Serve with your choice of sides and prepare yourself for a mouthful of flavor.
Nutrition
- Serving Size: 4