Slow-Roasted Beef Tenderloin
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If you're looking for a holiday main dish that looks as good as it tastes, then look no further! Our Slow Roasted Beef Tenderloin is fancy-looking and mouthwatering-good. This beef tenderloin is simply seasoned, cooked to perfection, and topped with a homemade mushroom sauce that's absolutely divine. You and your guests will savor every bite!
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
- 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.
- In a large skillet over medium-high heat, heat oil until hot. Cook beef until browned on all sides. Transfer beef to roasting pan.
- Roast 30 to 35 minutes for medium-rare doneness. Let beef rest 20 minutes before slicing.
- 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.
- 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.
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