BEEF TENDERLOIN GRAVY RECIPE RECIPES

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.

Steps:

• To prepare the stuffing: In 12-inch skillet, melt 4 tablespoons butter or margarine over medium-high heat; add 1 pound mushrooms, coarsely chopped, and cook until golden and liquid has evaporated, 12 to 15 minutes. Stir in 2 tablespoons dry vermouth; cook 1 minute longer. Remove skillet from heat; stir in 1 package (10 ounces) frozen chopped spinach, thawed and squeezed dry, 2 tablespoons freshly grated Parmesan cheese, 2 tablespoons plain dried bread crumbs, 1 teaspoon chopped fresh thyme, 1/4 teaspoon salt, and 1/2 teaspoon coarsely ground black pepper. Cool. Set aside. Preheat oven to 425 degrees F. In small bowl, combine thyme, salt, and pepper; use to rub on tenderloin. Turn thinner end of meat under tenderloin to make meat an even thickness. With sharp knife, cut 1 1⁄2-inch-deep slit in tenderloin, beginning 2 inches from thicker end of meat and ending 2 inches from opposite end. Spoon Spinach-Mushroom Stuffing into slit in tenderloin. With string, tie tenderloin at 2-inch intervals to help hold its shape. Place stuffed tenderloin on rack in large roasting pan (17" by 11 1/2"); roast tenderloin 30 minutes. Meanwhile, in 1-quart saucepan, melt 1 tablespoon butter over low heat. Remove saucepan from heat; stir in bread crumbs. To serve, remove string and cut tenderloin into slices. Serve with mushroom gravy. Makes 10 main-dish servings.
  
  

  Nutritional information is based on one serving with gravy.