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Beef Tenderloin with Red Wine–Mushroom Sauce
Recipes
Beef Tenderloin with Red Wine–Mushroom Sauce
8 servings
1 hour, 10 minutes total (Active 10 minutes)

Ingredients

  • 1 tablespoon fresh rosemary
  • 1 whole beef tenderloin (about 3 lb)
  • 2 tablespoons olive oil
  • 2 teaspoons roasted garlic–herb seasoning
  • 2 cups beef broth
  • 1 cup dry red wine (or beef broth)
  • 5 cloves garlic
  • 16 oz whole white mushrooms

Steps

    1. Preheat oven to 450°F. Chop rosemary finely. Coat tenderloin with oil and seasoning, then place in roasting pan (wash hands). Combine broth, wine, garlic, rosemary, and mushrooms; place around meat.
    2. Place pan in oven and immediately reduce heat to 375°F. Roast 35–45 minutes until meat is 125°F (for medium rare; warm red center), 130°F (for medium; warm pink center), or up to 170°F (for well done). Transfer to cutting board and let stand 10–15 minutes before slicing; temperature will rise 5–10°F during this time. Serve with pan juices and mushrooms.

The doneness temperatures for medium rare and medium stated above are traditional temperatures used for cooking beef, but are not recommended by the USDA. To maintain food safety, the USDA recommends an internal temperature of 145°F, as measured using a food thermometer, with a 3-minute rest time before carving.

Wash hands, utensils, and surfaces with soap and water after any contact with raw meat, seafood, or eggs.
Do not reuse marinades.
Do not rinse raw meat.

Amount per ⅛ recipe serving: Calories 350, Total Fat 16g, Sat Fat 5g, Trans Fat 0.5g, Chol 120mg, Sodium 450mg, Total Carb 4g, Fiber 1g, Total Sugar 1g, (Incl. 0g Added Sugars), Protein 40g, Vitamin D 0%, Calc 2%, Iron 30%, Potassium 15%