Beef Tenderloin with Mushrooms and Onions

Roast beef tenderloin is moist, delicious an full of flavor when served with roasted onions, mushrooms in a savory red wine sauce.

Ingredients:

• 1 medium sweet onion, thinly sliced
• 3 medium cloves garlic, minced
• 1 cup thinly sliced mushrooms
• 1/2 teaspoon salt
• 1/2 teaspoon lemon pepper
• 2 cups beef broth
• 3/4 cup red wine
• 2 teaspoons tomato paste
• 2 pounds beef tenderloin roast, trimmed
• 1 teaspoon dried thyme
• 1/2 teaspoon seasoned salt
• 3 slices bacon, diced
• 3 tablespoons butter
• 1 tablespoon all purpose flour

Directions:

Preheat oven to 375 degrees and line a baking sheet with foil then spray with nonstick cooking spray. Toss onions, garlic and mushrooms with oil to coat. Season with salt and pepper. Arrange on prepared pan and roast until tender, stirring occasionally, about 30 minutes. In a large saucepan, combine beef broth and wine. Bring to a boil and cook over high heat until volume is reduced by half, about 30 minutes. Whisk in tomato paste and set aside. Pat beef dry then sprinkle with thyme and seasoning salt. In a large roasting pan, set over medium heat, saute bacon until crisp, then transfer bacon to paper towels. Add beef to pan and brown on all sides over medium high heat, about 7 minutes. Place pan in oven and roast beef 25-30 minutes for medium rare or until desired doneness. Transfer beef to platter and tent with foil. Spoon fat off pan drippings in roasting pan. Place pan over medium high heat on stove top. Add broth mixture, bring to boil, then stir to scrape up any browned bits. Mix butter and flour in small bowl to form a smooth paste, whisk into broth mixture, and simmer until sauce thickens. Stir in roasted onion mixture and reserved bacon. Serve roast thinly sliced with sauce.

Number of Servings: 6-8

Notes from the Cook: This is a beautiful way to treat an exceptional cut of meat. The result is so tender and delicous, with wonderful gravy and flavorful meat.