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Roast Tenderloin Of Beef With Mushrooms

Yield 12 servings


  • 1 (4- to 4 1/2-pound) beef tenderloin, trimmed
  • 1 teaspoon salt
  • 1/2 teaspoon pepper
  • 1/2 teaspoon garlic powder
  • 1/2 cup Burgundy, or other dry red wine
  • 1/2 cup water
  • 4 cups sliced fresh mushrooms
  • 2 tablespoons chopped fresh parsley

How to Make It

  1. Rub tenderloin with salt, pepper, and garlic powder. Place tenderloin on a rack in a shallow roasting pan. Tuck narrow end under to make roast more uniformly thick. Insert meat thermometer, if desired.

  2. Bake, uncovered, at 450° for 45 minutes or until meat thermometer registers 140° (rare). Cover; set aside and keep warm.

  3. Combine wine, water, mushrooms, and parsley in a medium saucepan. Bring to a boil; reduce heat, and simmer 10 minutes or until mushrooms are tender.

  4. Cut tenderloin into 1-inchthick slices, and arrange on a heated platter. Serve with mushroom sauce.

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