How To Make Beef Tenderloin


Beef Tenderloin with Mushroom Gravy

Beef Tenderloin with Mushroom Gravy
...a nice beef tenderloin recipe ! Try it !
Beef Tenderloin Recipe Ingredients:

* 1 whole beef tenderloin roast (about 4 pounds), trimmed
* 1 tablespoon olive oil
* 1/2 teaspoon ground black pepper
* 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 white mushrooms, cleaned and sliced thin
* 2 teaspoons chopped fresh rosemary, or 1 teaspoon dried rosemary leaves, crumbled
* 1/2 teaspoon salt
* 1/2 teaspoon ground black pepper
* Sprigs of fresh rosemary for garnish (optional)

Heat the oven to 500 degrees F. Rub the beef tenderloin with the olive oil and sprinkle with the pepper. Place diagonally on a 15-1/2 x 10-1/2-inch 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 F. for rare.

Meanwhile, make the gravy. In a large skillet, heat the oil over medium-high heat. Add the flour and whisk for 2 to 4 minutes, or until a dark golden color.
Slowly whisk in the broth and wine, then the mushrooms, rosemary, salt, and pepper. Reduce the heat to medium-low and cook for 10 to 15 minutes, stirring occasionally, until slightly thickened.

Remove the beef tenderloin from the oven, cover loosely with foil, and let stand for about 10 minutes, or until a meat thermometer registers 140 degrees F. 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. The beef tenderloin recipe is ready for a great feasts...enjoy it !


Beef Tenderloin With Red Wine Recipe

Beef Tenderloin With Red Wine Recipe

Beef Tenderloin Recipe Ingredients

* 3 Pound Beef Tenderloin
* 1/2 teaspoon Sea Salt
* 1/2 teaspoon Black Pepper,freshly crushed
* For the cooking mixture:
* 6 Tablespoons Butter
* 1/2 Cup Shallots,chopped fine
* 1-1/2 Cups of Ruby Red Port
* 1 Cup Beef Broth
* 1/2 teaspoon Pepper

Beef Tenderloin Recipe Instructions :

1. Trim all fat from beef(my preference)
2. Tie,if need be,place in shallow pan.
3. Sprinkle with salt and crushed peppercorns.
4. ~I like medium rare~
5. Place in a 400 degree oven and roast for 30 to 35 minutes.
6. Remove and cover with foil and let rest for about 20 minutes for the juices to return to the center.
7. While the tenderloin is resting,place in skillet,2 tablespoons of butter,add the shallots,cook for about 2 minutes,stirring often.
8. Add wine,cook about 5 minutes or until reduced some.
9. Stir in the beef broth,heat until rolling boil.
10. Reduce heat and cook for about 12 minutes,stirring often,until this is reduced to 1 Cup,of richness.
11. Beat in remaining 4 tablespoons of pure butter,1 tablespoon at a time,beating with a wire whisk.
12. Beat in the 1/2 teaspoons of pepper.
13. Slice and serve with the wine sauce.