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Roast Beef Tenderloin with Mushroom Sauce

Roast Beef Tenderloin with Mushroom Sauce

Nutrition Facts
Roast Beef Tenderloin with Mushroom Sauce
  • Makes: 6 servings
  • Prep: 15 mins
  • Cook: 20 mins
  • Roast: 35 mins to 40 mins at 375°F
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  • 1 beef tenderloin (about 2-1/2 lbs.)
  • 3 cloves garlic, cut into thin slivers
  • 2 teaspoons olive oil
  • 1 teaspoon coarsely ground black pepper
  • 1 teaspoon dried rosemary, crushed
  • 1/2 teaspoon salt
  • Mushroom Sauce:
    • 1 pound Cremini or white mushrooms
    • 2 strips bacon, cut in small pieces
    • 1 tablespoon olive oil
    • 1/4 teaspoon dried rosemary, crushed
    • 1 clove garlic, chopped
    • 2 1/2 cups red wine
    • 2 cups beef broth
    • 4 tablespoons flour
    • 2 tablespoons unsalted butter


  1. Pat meat dry with paper towels. Using tip of a sharp knife, make small slits all over meat. Insert garlic into meat. Rub with oil; press pepper and rosemary onto surface. Cover with plastic wrap and refrigerate for 2 hours or up to 6.
Mushroom Sauce:
  1. Cut mushrooms into 1/2-inch-thick slices. Heat saute pan over medium-high heat; add bacon and cook about 3 minutes or until crispy. Add oil, mushrooms and rosemary; cook over medium heat about 10 minutes or until mushrooms are tender. Add garlic, cook 1 minute. Raise heat to high; add wine and 1-1/2 cups of the broth; cook about 5 minutes. Stir together remaining 1/2 cup broth and flour until smooth; stir into sauce and cook 1 minute to thicken. Let cool. Cover surface with plastic wrap and refrigerate until ready to serve.
  1. To serve, heat oven to 375 degrees F. Remove beef from refrigerator and place in roasting pan. Roast at 375 degrees F for 35 to 40 minutes or until instant-read thermometer registers 135 degrees F. Remove roast to cutting board, tent with foil. Meanwhile, reheat sauce over medium-low heat until bubbly; swirl in butter just before serving. Slice roast and serve with sauce, creamy polenta and green beans.

Nutrition Information for Roast Beef Tenderloin with Mushroom Sauce

Servings Per Recipe: 6
PER SERVING: 25 g total fat (10 g sat. fat), 130 mg chol., 392 mg sodium, 6 g carb. (2 g fiber), 43 g pro.