I have not made this yet, but it sounds terrific.
Heat the oven to 500 degrees. Rub the tenderloin with olive oil and sprinkle with pepper. Place diagonally on a 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 center 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 2-4 minues, or until a dark golden color. Slowly whisk in the broth and wine, then the mushrooms, fresh rosemary, salt and pepper. Reduce the heat to medium-low and cook for 10 to 15 minutes, sitrring occashioanlly, until slightly thickened.
Remove the beef tenderloin from the oven, cover loosely with foil, and let stand for about 10 minutes or until 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.
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Serving Size: 1 Serving (212g) | ||
Recipe Makes: 12 Servings | ||
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Calories: 56 | ||
Calories from Fat: 25 (45%) | ||
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Amt Per Serving | % DV | |
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Total Fat 2.8g | 4 % | |
Saturated Fat 0.3g | 2 % | |
Monounsaturated Fat 1.7g | ||
Polyunsanturated Fat 0.6g | ||
Cholesterol 0.8mg | 0 % | |
Sodium 207mg | 7 % | |
Potassium 179.6mg | 5 % | |
Total Carbohydrate 5.5g | 2 % | |
Dietary Fiber 0.3g | 1 % | |
Sugars, other 5.2g | ||
Protein 1.9g | 3 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 56
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