Beef Tenderloin with Mushroom Gravy

From Peggy Trowbridge,
Your Guide to Home Cooking

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 with the 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 meat 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.

Yield: 12 servings