Beef Tenderloin with Rosemary Mushroom Gravy

1 whole beef tenderloin roast (about 4 pounds), trimmed
1 tablespoon olive oil
1/2 teaspoon ground black pepper

2 tablespoons vegetable oil
1/4 cup all-purpose our
21/2 cups beef broth
1/2 cup dry white wine or water
12 ounces white mushrooms, cleaned and sliced thin
2 teaspoons chopped fresh Misty Hills Rosemary
1/2 teaspoon salt
1/2 teaspoon ground black pepper
Sprigs of fresh rosemary for Misty Hills garnish (optional)

Heat the oven to 500° F. Rub the beef tenderloin with olive oil and sprinkle with the pepper. Place diagonally on a 151/2 x 101/2 inch jelly roll pan, tucking the thin end under for even cooking. Roast for 25 to 30 minutes, or until a meat thermometer inserted into the center of the thickest part registers 135°F for rare.

Meanwhile, make the gravy. In a large skillet, heat the oil over medium-high heat. Add the our and whisk for 2 to 4 minutes, or until a dark golden color. Slowly whisk in the broth and wine, then the mushrooms, rosemary, salt and pepper. Reduce the heat to medium low and cook for 10 to 15 minutes, stirring occasionally until slightly thickened.

Remove the beef tenderloin from the oven, cover loosely with foil, and let stand for about 10 minutes or until meat thermometer registers 140° F. The meat will continue cooking and the slicing will be easier.

Slice 1/4 inch thick and arange on a serving platter. Garnish with rosemary sprigs and serve with the mushroom gravy.

Yield: 12 servings

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