Tenderloin
- 1 5-pound tenderloin roast
- 12 ounces beef broth
- Nature's Seasons
- Garlic powder
Roast meat on rack in a shallow pan at 350° for 15 minutes per pound for rare. Season the meat with Nature's Seasons and garlic powder. Add 12 ounces of beef broth. Cool and slice into 1/2-inch slices. Layer in an oven-proof serving pan. Mushroom Sauce
- 1/3 cup butter
- 3/4 cup fresh mushrooms
- 3/4 cup sliced onions
- 1 1/2 tablespoons flour
- 3/4 teaspoon salt
- 1/8 teaspoon white pepper
- 1 1/2 cups beef broth
- 3/4 cup burgundy wine
- 1 1/2 teaspoons red wine vinegar
- 1 1/2 tablespoons tomato paste
- 1 1/2 teaspoons chopped parsley
Melt the butter in frying pan, cook the mushrooms until brown. Remove the mushrooms from the pan, reserving the liquid. Add the onions to the pan and cook until transparent. Blend in the flour and seasonings. Heat until liquid bubbles. Remove from heat. Gradually add beef broth, red wine, and wine vinegar. Cook until thick, this takes just a few minutes. Blend in mushrooms. tomato paste, and parsley. Cook about 3 minutes.
Pour mushroom sauce over the meat. Marinate for 24 hours covered with foil. Heat thoroughly before serving. Serve with small hard rolls.