Roast Beef Tenderloin with Mushroom Sauce

By JanetLynn198

Ingredients

• 1 beef tenderloin (2-1/2 lbs)
• 3 cloves garlic, cut into thin slivers
• 2 tsp olive oil
• 1 tsp coarsely ground black pepper
• 1 tsp dried rosemary, crushed
• 1/2 tsp salt
• 1 lb Cremini or white mushrooms
• 2 strips bacon, cut in small pieces
• 1 tbsp olive oil
• 1/4 tsp dried rosemary, crushed
• 1 clove garlic, chopped
• 2 1/2 cups red wine
• 2 cups beef broth
• 4 tbsp flour
• 2 tbsp unsalted butter

Details

Servings 6
Adapted from Parents.com

Preparation

Step 1

1. Pat meat dry with paper towels. Using tip of a sharp knife, make small slits all over meat. Insert garlic into meat. Rub with oil; press pepper and rosemary onto surface. Cover with plastic wrap and refrigerate for 2 hours or up to 6.

2. Mushroom Sauce: Cut mushrooms into 1/2" thick slices. Heat saute pan over medium-high heat; add bacon and cook about 3 mins or until crispy. Add oil, mushrooms and rosemary; cook over medium heat about 10 mins or until mushrooms are tender. Add garlic, cook 1 min. Raise heat to high; add wine and 1-1/2 cups of the broth; cook 5 mins. Stir together remaining 1/2 cup broth and flour until smooth; stir into sauce and cook 1 min to thicken. Let cool. Cover surface with plastic wrap and refrigerate until ready to serve.

3. To serve, heat oven to 375F. Remove beef from refrigerator and place in roasting pan. Roast at for 35-40 mins or until instant-read thermometer registers 135F. Remove roast to cutting board, tent with foil. Meanwhile, reheat sauce over medium-low heat until bubbly; swirl in butter just before serving.