Lunch: Beef Tenderloin Supreme Recipe

Ingredients

4 cups beef broth
2 cups Burgundy wine or additional beef broth
1/4 cup tomato paste
4 teaspoons minced fresh parsley
4 teaspoons white wine vinegar
2 teaspoons dried thyme
1 teaspoon pepper
1 beef tenderloin roast (4 pounds)
2 cups sliced fresh mushrooms
1 medium onion, chopped
6 tablespoons butter
3 tablespoons all-purpose flour

Instructions

In a large bowl, combine the first seven ingredients. Place beef in a large resealable plastic bag; add half of the marinade. Seal bag and turn to coat. Refrigerate for 8 hours or overnight. Cover and refrigerate remaining marinade for sauce.
Drain and discard marinade. Place tenderloin on a rack in a shallow roasting pan. Bake, uncovered, at 425 ° for 45-60 minutes or until meat reaches desired doneness (for medium-rare, a meat thermometer should read 145 °; medium, 160 °; well-done, 170 °). Let stand for 10 minutes before slicing.
For sauce, in a large skillet, saute mushrooms and onion in butter until tender. Stir in flour until blended; gradually add the reserved marinade. Bring to a boil; cook and stir for 2 minutes or until thickened. Serve with beef.

Share Beef Tenderloin Supreme Recipe