Roasted beef tenderloin recipe
Roasted Beef Tenderloin Recipe
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1. Beef tenderloin roast (4or5pound)
2. beef broth (1can)
3. Baby Portobello mushroom, sliced (1c)
4. porcini mushroom, sliced (1c)
5. virgin olive oil (2tbsp)
6. dried basil (1tsp)
7. dried thyme (1tsp)
8. fresh ground black pepper (1tsp)
9. butter (2tbsp)
10. dried oregano (1tsp)
11. garlic powder (1tsp)
12. salt (1tsp)
13. chopped yellow onion (1small)
14. chopped garlic (1clove)
15. cornstarch (1tbsp)
16. cold water (1/4c)
17. Dijon mustard (1tsp)
18. tomato paste (1tsp)
Method of preparation
1. Take meat, remove the excess fat of meat by trimming and cut off the silver shiny skin from it. Now apply olive oil all over the beef.
2. Take a small bowl, mix garlic powder, thyme, basil, oregano, salt and pepper in it. Apply this mixture all over the meat.
3. Take a large frying pan; fry the meat from all sides until it gets crusty. Heat the oven to 425 degrees F. Take a shallow roasting pan; place the beef on a rack in this pan. Roast it uncovered for about 35 to 40 minutes. Turn the sides of the beef during roasting.
4. Take out the beef from the oven and keep it aside for 20 minutes before slicing it. Take a large pan, melt butter in it, add onions, mushrooms and garlic in it and saute it for 8 to 10 minutes until the mushrooms get tender.
5. Take a small bowl, mix cornstarch and water in it and then this mixture into the mushrooms. Add beef broth and cook it for 2 minutes until the gravy gets thickens.
6. Then blend it with tomato paste or Dijon mustard. Now take roasted beef tenderloin and sliced it with knife and then serve it with mushroom sauce.
Number of servings – 8 people
Reference: Roasted beef tenderloin recipe
Recipe type: xarchivex
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