Roasted Beef Tenderloin

From Great Chicago Italian Recipes

• Ready In: 55 mins
• Serves: 8

Ingredients

• 4 -5  lbs  beef tenderloin  roast
• 2  tablespoons extra virgin olive oil
• 1  teaspoon dried oregano
• 1  teaspoon dried basil
• 1  teaspoon dried thyme
• 1  teaspoon garlic powder
• 1  teaspoon salt
• 1  teaspoon fresh ground black pepper
• 2  tablespoons butter
• 1  small yellow onion, chopped
• 1  garlic clove, chopped
• 1  cup  of baby portabella mushroom, sliced
• 1  cup porcini mushroom, sliced
• 1  tablespoon cornstarch
•  &frac 14 cup cold water
• 1 (10 1/2ounce) can beef broth
• 1  teaspoon Dijon mustard
• 1  teaspoon tomato paste

Directions

1. Prepare the meat by trimming all the excess fat making sure you slice off the tough shiny silverskin which runs along the surface of the tenderloin.
2. Rub the olive oil all over the beef.
3. In a small bowl mix the oregano, basil, thyme, garlic powder, salt and pepper.
4. Rub the herb mixture all over the meat .
5. In a large frying pan sear the meat on all sides until a nice crust appears.
6. Pre-heat oven to 425 degrees.
7. Place the beef on a rack in a shallow roasting pan and roast uncovered for about 40 minutes turning once during the cooking.
8. Remove beef from the oven and let stand around 20 minutes before slicing. Roast should be medium-rare.
9. Meanwhile in a large frying pan melt 2 tablespoons of butter.
10. Sauté the onions, garlic an mushrooms for 8 to 10 minutes until mushrooms are tender.
11. In a small bowl mix the cornstarch and water then mix into the mushrooms.
12. Gradually stir in the beef broth and stir for about 2 minutes until sauce thickens.
13. Blend in the Dijon mustard and tomato paste.