Saturday, October 30, 2010

Italian Beef Tenderloin

I've been craving Italian as of late, so I decided to try some new "supposedly" authentic Italian recipes for dinner tonight. Besides, Warren's been trying to show me up in the kitchen lately, so I figured I'd give him a run for his money. I moved our kitchen table by the fireplace, got out the candles and the twinkle lights and we had ourselves a nice Italian dinner, complete with ambience! On the menu was Italian Risotto, Salad, Italian Beef Tenderloin and Pasta Primavera. Also some bread and oil dipping sauce. Everything turned out wonderful. The food was SO flavorful, I'm posting the recipes. They are keepers!
Beef tenderloin roast (4-5 lbs.)
2 TBSP. olive oil
1 tsp. basil
1 tsp. thyme
1 tsp. pepper
1 tsp. Oregano
1 tsp. garlic powder
1 tsp. salt
1 tsp. minced garlic

1 small yellow onion, chopped
2 TBSP. butter
1/4 cup water
1 TBSP. corn starch
1 tsp. dijon mustard
1 tsp. tomato paste
1 can beef broth
2 cups portabella mushrooms, sliced

Directions: Take the first set of ingredients and combine all the spices in a bowl. Take the olive oil and spread over the roast. Then coat the roast with the spices. Brown until a crisp outer coating on all sides. Then place in a roasting pan on a rack and roast it at Bake 425 for 35-40 minutes, rotating occasionally. Then remove from the oven, cover with tinfoil and let sit for 20 minutes before slicing.

Gravy: Saute the onion and mushrooms in the 2 TBSP. butter, mix the corn starch in the 1/4 cup cold water and add to the onion/mushroom mixture. Add the can of beef broth and the tomato paste and mustard. Bring to a boil and then simmer until thickened. Serve over the roast.

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