Beef Tenderloin With Rich Mushroom Gravy Recipe

Name: Beef Tenderloin With Rich Mushroom Gravy
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 (4 lb) whole beef tenderloin, trimmed; 1 tablespoon olive oil; 1/2 teaspoon ground black pepper; Mushroom Gravy; 2 tablespoons vegetable oil; 1/4 cup all-purpose flour; 2 1/2 cups beef broth; 1/2 cup dry white wine or 1/2 cup water; 12 ounces white mushrooms, cleaned and sliced thin; 2 teaspoons chopped fresh rosemary or 1 teaspoon dried rosemary leaves, crumbled; 1/2 teaspoon salt; 1/2 teaspoon ground black pepper; 1 sprig fresh rosemary (to garnish) (optional)

Servings: persons

1 (4 lb) whole beef tenderloin, trimmed
1 tablespoon olive oil
1/2 teaspoon ground black pepper
Mushroom Gravy
2 tablespoons vegetable oil
1/4 cup all-purpose flour
2 1/2 cups beef broth
1/2 cup dry white wine or 1/2 cup water
12 ounces white mushrooms, cleaned and sliced thin
2 teaspoons chopped fresh rosemary or 1 teaspoon dried rosemary leaves, crumbled
1/2 teaspoon salt
1/2 teaspoon ground black pepper
1 sprig fresh rosemary (to garnish) (optional)

1
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.
2
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.
3
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.
4
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.
5
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.
6
Slice 1/4-inch thick and arrange on a serving platter. Garnish with rosemary sprigs and serve with the mushroom gravy.

222

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 1 (4 lb) whole beef tenderloin, trimmed, 1 tablespoon olive oil, 1/2 teaspoon ground black pepper, Mushroom Gravy, and more.

Yes, Beef Tenderloin With Rich Mushroom Gravy falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Beef Tenderloin With Rich Mushroom Gravy

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions