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Publix Aprons

Beef Tenderloin with Red Wine-Mushroom Sauce

Beef Tenderloin with Red Wine-Mushroom Sauce
Total Time:
up to 1 hour
Active Time:
10 minutes


1 tablespoon fresh rosemary, finely chopped
3 lb whole beef tenderloin
2 tablespoons olive oil
2 teaspoons roasted garlic/herb seasoning
2 cups beef broth
1 cup red wine (or beef broth)
5 cloves fresh garlic, coarsely chopped
16 oz whole white mushrooms


  1. Preheat oven to 450°F. Chop rosemary. Coat roast with oil and seasoning; place in roasting pan (wash hands). Combine broth, wine, garlic, rosemary, and mushrooms; place around roast.
  2. Place meat in oven; immediately reduce heat to 375°F. Roast 35–45 minutes or until meat is 145°F (for medium rare). (If cooking past medium rare, add more broth, as needed.) Use a meat thermometer to accurately ensure doneness. (Roast weights vary; adjust cook time as needed.) Let stand 10 minutes to rest before slicing. Serve with pan juices and mushrooms.

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Nutritional Information

CALORIES (per 1/8 recipe) 370kcal; FAT 20g; SAT FAT 7g; TRANS FAT 0g; CHOL 115mg; SODIUM 470mg; CARB 3g; FIBER 1g; SUGARS 1g; PROTEIN 37g; VIT A 0%; VIT C 4%; CALC 4%; IRON 20%

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