Mr. Food: Slow-Roasted Beef Tenderloin

Mr. Food: Slow Roasted Beef Tenderloin (12/21)

 

What You’ll Need

  • 2 pounds beef tenderloin
  • Garlic powder for sprinkling
  • Kosher salt for sprinkling
  • Coarse black pepper for sprinkling
  • 2 tablespoons vegetable oil
  • MUSHROOM SAUCE
  • 3 tablespoons butter
  • 3 cups sliced mushrooms
  • 3/4 cup dry red wine
  • 3/4 cup beef broth
  • 1/4 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1 tablespoon water
  • 2 teaspoons all-purpose flour

What to Do

  1. Preheat oven to 300 degrees F. Coat a roasting pan with cooking spray. Sprinkle beef evenly on all sides with garlic powder, kosher salt, and coarse black pepper.
  2. In a large skillet over medium-high heat, heat oil until hot. Cook beef until browned on all sides. Transfer beef to roasting pan.
  3. Roast 30 to 35 minutes for medium-rare doneness. Let beef rest 20 minutes before slicing.
  4. Meanwhile, in the same skillet over medium heat, melt butter; saute mushrooms 3 minutes, stirring occasionally. Add wine, broth, the 1/4 teaspoon salt, and the 1/4 teaspoon pepper and cook 5 minutes.
  5. In a small bowl, whisk water and flour until smooth. Slowly stir into skillet and heat 2 to 3 minutes or until thickened. Serve mushroom sauce over sliced beef.