Beef Tenderloin With Rich Mushroom Gravy

Ingredients

• 1 (4 lb)  whole beef tenderloin, 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, crumbled or 1 teaspoon dried rosemary leaves, crumbled
• 1/2 teaspoon salt
• 1/2 teaspoon ground black pepper
• 1 sprig fresh rosemary (to garnish) (optional)

Directions

1. 1

   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.

2. 2

   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.

3. 3

   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.

4. 4

   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.

5. 5

   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.

6. 6

   Slice 1/4-inch thick and arrange on a serving platter. Garnish with rosemary sprigs and serve with the mushroom gravy.