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Roast Beef Tenderloin with Mushroom Gravy

4-pound beef loin tenderloin roast, trimmed
1 tablespoon olive oil
1/2 teaspoon ground pepper
rosemary sprigs

Heat oven to 500 F. Have ready a jelly-roll pan at least 15 1/2 x
10 1/2 inches. Rub beef with oil and sprinkle with pepper. Place
diagonally on pan, tucking thin end under for even cooking. Roast
25 to 30 minutes, until meat thermometer inserted in center of
thickest part registers 135 F (for rare). Remove from oven, cover
loosely with foil and let stand about 10 minutes, until thermometer
registers 140 F. Slice 1/4 inch thick and arrange on serving
platter. Garnish with rosemary sprigs. Serve with Mushroom Gravy.


2 tablespoons vegetable oil
1/4 cup all-purpose flour
2 1/2 cups beef broth
1/2 cup dry white wine or water
12 ounces fresh mushrooms, ends trimmed and thinly sliced (4 1/2 cups)
2 teaspoons chopped fresh rosemary, or 1 teaspoon dry, crumbled
1/2 teaspoon each salt and pepper

Heat oil in a large skillet. Add flour and whisk over medium-high
heat 2 to 4 minutes, until dark golden. Slowly whisk in broth and
wine, then remaining ingredients. Bring to a boil. Reduce heat to
medium-low and cook 10 to 15 minutes, stirring occasionally, until
slightly thickened. Makes 3 cups.


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