Beef Tenderloin Roast In Mushroom-Wine Sauce

How to Make

• Step 1: Line a medium roasting pan with foil. Lightly coat the tenderloin with olive oil; place on a plate and let sit out on the counter for 2 hours (this is an important step so do not omit, this will relax the meat fibers and make for a more tender and juicy beef roast!).

• Step 2: Season the beef with salt and black pepper (use only about 1 teaspoon salt or it will draw out the moisture in the meat while cooking).

• Step 3: Place in the roasting pan and bake uncovered in a 450 degree F oven for 15 minutes.

• Step 4: Meanwhile while the roast is cooking; melt the 1/2 cup butter in a medium saucepan over medium heat. Add in onions slices, garlic and mushrooms; cook stirring for about 6-7 minutes. Add/stir in wine, Worcestershire sauce, Italian seasoning and hot sauce and pinch of black pepper. In a small bowl whisk together beef broth and flour until completely blended and smooth; add to the wine mixture. Reduce the heat and simmer stirring occasionally for 10 minutes or until the onion slices are tender.

• Step 5: Remove the beef from the oven and reduce heat to 425 degrees, then top with prepared mushroom/wine sauce; return to oven for about 16-18 minutes more or to desired doneness. Transfer the beef to a serving platter and pour the sauce over beef or transfer to a gravy server.

• Step 6: Let beef stand for 10-15 minutes before serving.