BRIAN IN THE KITCHEN brought to you by Stittsworth Meats
December 23 2010
Beef Tenderloin with Roasted Mushrooms and Onions
1 medium sweet onion, thinly sliced
3 medium cloves garlic, minced
1 cup thinly sliced mushrooms
2 tablespoons olive oil
1/2 teaspoon salt
1/2 teaspoon lemon-pepper seasoning
2 cups beef broth
3/4 cup dry red wine (or additional beef broth)
2 tablespoons tomato paste
one 2-lb beef tenderloin roast, trimmed
1 teaspoon dried thyme
1/2 teaspoon seasoned salt
3 slices bacon, diced
3 tablespoons butter, softened
1 tablespoon all-purpose flour
Preheat oven to 375 degrees. Line a rimmed baking sheet with foil sprayed with nonstick cooking spray. Toss onion, garlic and mushrooms with oil to coat. Season with salt and lemon-pepper. Arrange on prepared pan; roast until tender, stirring occasionally, about 30-40 minutes. In a large saucepan, combine beef broth and wine. Bring to a boil and cook until volume is reduced by half, about 20 minutes. Whisk in tomato paste; set aside.
Sprinkle beef with thyme and seasoned salt. In a large roasting pan over medium heat, cook bacon until crisp; transfer bacon pieces to paper towels to drain. Add beef to roasting pan and brown in bacon drippings on all sides over medium-high heat, about 8-10 minutes total.
Place pan in oven and roast, uncovered, 25-35 minutes for medium-rare, or until desired doneness. Transfer beef to serving platter and tent with foil. Spoon off fat from pan drippings in roasting pan. Place pan over medium-high heat on stove top. Add broth-tomato paste mixture. Bring to a boil, then stir to scrape up any browned bits.
Mix butter and flour in a small bowl to form a smooth paste. Whisk into broth mixture; cook and stir until sauce thickens and bubbles. Stir in roasted onion mixture and reserved bacon. Serve roast slices with sauce.