Beef Tenderloin With Mushroom Gravy
A flavorful beef tenderloin dish enhanced by a rich mushroom gravy.
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Instructions
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Preheat oven to 500 F. Rub beef tenderloin with olive oil, sprinkle with pepper, and place diagonally on a 15 1/2 x 10 1/2-inch jelly roll pan, tucking the thin end.
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Roast for 25-30 minutes, or until the thickest part reaches 135 F for rare.
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While beef roasts, heat oil in a large skillet over medium-high heat. Add flour and whisk for 2-4 minutes until dark golden.
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Slowly whisk in broth, wine, mushrooms, rosemary, salt, and pepper. Reduce heat to medium-low and cook for 10-15 minutes, stirring occasionally, until thickened.
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Remove beef from oven, cover loosely with foil, and let stand for 10 minutes or until it reaches 140 F.
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Slice beef 1/4-inch thick, arrange on a platter, garnish with rosemary, and serve with mushroom gravy.