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Categories:
tenderloin garlic salt rosemary thyme fresh black pepper red wine stock mushrooms butter onions flour evoo
Viewed: 34 - Published at: 6 years agoIngredients
- 7 pounds Beef Tenderloin
- 6 cloves Garlic - sliced
- 2 teaspoons Coarse Salt
- 1 bunch Fresh Rosemary
- 1 bunch Fresh Thyme
- 2 tablespoons Fresh Black Pepper
- 2 bottles Red wine - cab
- 4 cups Beef stock
- 2 pounds Mushrooms, Baby Bella - sliced thin
- 1 stick Butter
- 2 Onions, medium - diced
- 1/4 cup Flour
- 1/4 cup EVOO
Method
- For Sauce - Make Day Before
- In large sauce - simmer wine & beef stock until it reduces to half
- In large saute plan - saute onion in butter then add mushrooms and saute until until liquid reduces
- Add flour to mushroom mixture and cook for 3 minutes stirring constantly
- Slowly stir wine into saute pan and stir until sauce is smooth
- Refridgerate sauce and reheat next day with roast
- For Roast - Make a Wet Rub
- In small food processor - chop evoo, garlic, salt, pepper, thyme & rosemary
- 4 hours before roasting rub roast with processed spices, wrap roast & refridgerate
- 2 hours before roasting - place roast on rack in roasting pan and let sit at room temperature
- In 425 oven roast until center reaches 125 for medium rare
- In 2016, it took 58 minutes for 7 lb roast to reach 125
- Let roast sit for 10 minutes before slicing - add drippings to sauce
