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Beef Tenderloin Supreme


  • 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 all-purpose flour


  • 1. In a large bowl, combine the first 7 ingredients. Place beef in a shallow dish large; add half of the marinade. Turn to coat; cover and refrigerate for 8 hours or overnight. Cover and refrigerate remaining marinade for sauce.
  • 2. 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 thermometer should read 135°; medium, 140°; medium-well, 145°). Let stand for 10 minutes before slicing.
  • 3. For sauce, in a large skillet, saute mushrooms and onion in butter 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.

Nutrition Facts


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