Good food makes the holidays shine and this succulent roast beef tenderloin recipe is no exception. The creamy mushroom sauce adds the crowning touch.

Source: Family Circle


Recipe Summary

15 mins
20 mins
35 mins to 40 mins at 375°


Ingredient Checklist
Mushroom Sauce:


Instructions Checklist
  • 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:
  • Cut mushrooms into 1/2-inch-thick slices. Heat sauté 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.

Instructions Checklist
Instructions Checklist
Instructions Checklist
  • 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 Facts

total fat 25g; saturated fat 10g; cholesterol 130mg; sodium 392mg; carbohydrates 6g; fiber 2g; protein 43g.