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Beef Tenderloin Supreme

 Beef Tenderloin Supreme
A wine and mushroom gravy gives fantastic flavor to tenderloin slices. It’s perfect for entertaining because the meat marinates overnight.
12 ServingsPrep: 30 min. + marinating Bake: 45 min. + standing

Ingredients

  • 4 cups beef broth
  • 2 cups Burgundy wine or additional beef broth
  • 1/4 cup tomato paste
  • 4 teaspoons minced fresh parsley
  • 4 teaspoons white wine vinegar
  • 2 teaspoons dried thyme
  • 1 teaspoon pepper
  • 1 beef tenderloin roast (4 pounds)
  • 2 cups sliced fresh mushrooms
  • 1 medium onion, chopped
  • 6 tablespoons butter
  • 3 tablespoons King Arthur Unbleached All-Purpose Flour

Directions

  • In a large bowl, combine the first seven ingredients. Place beef in a
  • large resealable plastic bag; add half of the marinade. Seal bag and
  • turn to coat. Refrigerate for 8 hours or overnight. Cover and
  • refrigerate remaining marinade for sauce.
  • Drain and discard marinade. Place tenderloin on a rack in a shallow
  • roasting pan. Bake, uncovered, at 425° for 45-60 minutes or
  • until meat reaches desired doneness (for medium-rare, a meat
  • thermometer should read 145°; medium, 160°; well-done,
  • 170°). Let stand for 10 minutes before slicing.
  • For sauce, in a large skillet, saute mushrooms and onion in butter

2 of 2

Beef Tenderloin Supreme (continued)

Directions (continued)

  • until tender. Stir in flour until blended; gradually add the
  • reserved marinade. Bring to a boil; cook and stir for 2 minutes or
  • until thickened. Serve with beef. Yield: 12 servings (3 cups sauce).
Wine: Full-Bodied Red Wine: Enjoy this recipe with a full-bodied red wine such as Cabernet Sauvignon, Merlot or Syrah.