ROAST-BEEF TENDERLOIN WITH MUSHROOM GRAVY – Beef Veal Food Recipes

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ROAST-BEEF TENDERLOIN WITH MUSHROOM GRAVY – Beef Veal Food Recipes

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Recipe ingredients and directions:

4-pound beef loin tenderloin roast, trimmed

1 tablespoon olive oil

1/2 teaspoon ground pepper

rosemary sprigs

Heat oven to 500 F. Have ready a jelly-roll pan at least 15 1/2 x

10 1/2 inches. Rub beef with oil and sprinkle with pepper. Place

diagonally on pan, tucking thin end under for even cooking. Roast

25 to 30 minutes, until meat thermometer inserted in center of

thickest part registers 135 F (for rare). Remove from oven, cover

loosely with foil and let stand about 10 minutes, until thermometer

registers 140 F. Slice 1/4 inch thick and arrange on serving

platter. Garnish with rosemary sprigs. Serve with Mushroom Gravy.

MUSHROOM GRAVY

2 tablespoons vegetable oil

1/4 cup all-purpose flour

2 1/2 cups beef broth

1/2 cup dry white wine or water

12 ounces fresh mushrooms, ends trimmed and thinly sliced (4 1/2 cups)

2 teaspoons chopped fresh rosemary, or 1 teaspoon dry, crumbled

1/2 teaspoon each salt and pepper

Heat oil in a large skillet. Add flour and whisk over medium-high

heat 2 to 4 minutes, until dark golden. Slowly whisk in broth and

wine, then remaining ingredients. Bring to a boil. Reduce heat to

medium-low and cook 10 to 15 minutes, stirring occasionally, until

slightly thickened. Makes 3 cups.

Category: Beef Veal Recipes

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Paul

Owner of Recipe Flow

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