BEEF TENDERLOIN GRAVY RECIPES

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BEEF TENDERLOIN WITH RICH MUSHROOM GRAVY RECIPE - FOOD.COM



Beef Tenderloin With Rich Mushroom Gravy Recipe - Food.com image

Easy to make but long on flavor, it's the mushroom gravy that shines in this dish. Classy enough for guests as well as family, you can make this roast in less than 45 minutes. Do not overcook the roast or it will become tough and chewy. This appeared in the Woman's Day Cookbook.

Total Time 45 minutes

Prep Time 15 minutes

Cook Time 30 minutes

Yield 10-12 serving(s)

Number Of Ingredients 12

1 (4 lb) whole beef tenderloin, trimmed
1 tablespoon olive oil
1/2 teaspoon ground black pepper
2 tablespoons vegetable oil
1/4 cup all-purpose flour
2 1/2 cups beef broth
1/2 cup dry white wine or 1/2 cup water
12 ounces white mushrooms, cleaned and sliced thin
2 teaspoons chopped fresh rosemary or 1 teaspoon dried rosemary leaves, crumbled
1/2 teaspoon salt
1/2 teaspoon ground black pepper
1 sprig fresh rosemary (to garnish) (optional)

Steps:

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

Nutrition Facts : Calories 596.3, FatContent 41.1, SaturatedFatContent 15, CholesterolContent 156.1, SodiumContent 369, CarbohydrateContent 4, FiberContent 0.5, SugarContent 0.7, ProteinContent 47.7

BEEF TENDERLOIN WITH MUSHROOM GRAVY RECIPE | MYRECIPES



Beef Tenderloin with Mushroom Gravy Recipe | MyRecipes image

Top juicy, pan-seared beef tenderloin steaks with homemade mushroom gravy for an elegant and easy meal.  Serve with classic mashed potatoes.

Provided by MyRecipes

Yield 4 servings (serving size: 1 steak and 1/4 cup gravy)

Number Of Ingredients 10

Cooking spray
4 (4-ounce) beef tenderloin steaks, trimmed (1/2 inch thick)
½ teaspoon black pepper
¼ teaspoon salt
1 cup presliced mushrooms
½ cup finely chopped onion
1 teaspoon bottled minced garlic
½ cup low-salt beef broth
? cup fat-free sour cream
2 tablespoons minced fresh parsley

Steps:

  • Heat a large nonstick skillet coated with cooking spray over medium-high heat. Sprinkle steaks with pepper and salt. Add steaks to pan; cook 3 minutes on each side or until desired degree of doneness. Remove from pan.
  • Add mushrooms, onion, and garlic to pan; sauté 5 minutes. Stir in broth; bring to a boil. Cover, reduce heat, and simmer 3 minutes.
  • Place sour cream in a medium bowl. Gradually add mushroom mixture to sour cream, stirring constantly with a whisk. Stir in minced parsley. Serve gravy with steak.

Nutrition Facts : Calories 210 calories, CarbohydrateContent 6.7 g, CholesterolContent 75 mg, FatContent 7.8 g, FiberContent 0.7 g, ProteinContent 26.2 g, SaturatedFatContent 2.9 g, SodiumContent 237 mg

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