Tenderloin Supreme

By rainmaker

Sandwiches

Ingredients

• Ten derloin roast
• 1/3 cup butter
• 1 cup mushrooms
• 1 cup onions/chopped
• 1-1/2 tablespoons flour
• 3/4 teaspoon salt
• 1/3 teaspoon pepper
• 1/8 teaspoon thyme
• 1-1/2 cups meat broth
• 3/4 cup red burgundy wine
• 1-1/2 tsp wine vinegar
• 1-1/2 teaspoon tomato paste
• 1-1/2 teaspoon chopped parsley
• Small buns

Preparation

Step 1

Roast whole tenderloin in shallow pan at 400 degrees. Allow 15-18 minutes per pound for medium. Slice meat and prepare sauce.

In skillet heat butter and mushrooms. Cook until brown and remove mushrooms with slotted spoon.

Add chopped onion to skillet and cook until transparent. Blend in flour, salt, pepper and thyme. Heat until bubbles and remove from heat. Gradually add broth, red wine, wine vinegar and cook rapidly until thick.

Blend in mushrooms, tomato paste and parsley. Cook 3 minutes.

Pour over meat and marinate 24 hours. Heat to serve.