Beef Tenderloin with Mushroom Sauce

Mary Ann Naranjo

A Pineywoods Home Health Care, Inc.

1 6 to 8 pound whole beef tenderloin
Tony Chachere‟s Creole seasoning
3 containers of fresh sliced mushrooms
1 stick butter
4 to 5 cloves of garlic, crushed
1 can beef broth
½ bunch fresh parsley, chopped fine
2 to 3 Tbsp. cornstarch dissolved in a cup of water
Salt and pepper to taste

Preheat the oven to 450 degrees. Cut the beef tenderloin in half, cover all sides with Tony Chachere‟s seasoning and place both pieces in a large glass oblong baking pan. Bake the meat at 450 degrees for 25 minutes. Reduce the oven temperature to 325 degrees. For rare meat bake for 30 additional minutes, 45 minutes for medium, or 1 hour for well done. Remove from oven and let meat sit for 20 minutes before carving.
Mushroom sauce: In a large skillet melt the butter and add the garlic, mushrooms, and parsley. Cook for about 15 minutes until mushrooms are tender. Add beef broth and simmer another 30 minutes to reduce liquid. Could add ½ cup of white wine here if desired. Add salt and pepper, and cornstarch to thicken and cook another 10 minutes. Serve mushroom sauce alongside beef.

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