GRAVY FOR BEEF TENDERLOIN 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:

• 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.