Categories: Main Dish, Meat

Ingredients

• 1 whole trimmed beef tenderloin (2.5-3 lbs)
• 1/4 c. cooking oil
• 1 t. seasoned salt
• Marsala mushroom sauce:
• 1/4 lb fresh mushrooms
• 3 T. butter
• 1 onion, chopped
• 1 clove garlic, minced
• 1 can (10.5oz) beef broth
• 1.5 T. tomato paste
• 1/8 t. pepper
• 1 T. cornstarch
• 1 T. cold water
• 2 T. dry Marsala wine

Directions

1. Place meat in shallow pan.

2. Pour oil over meat and sprinkle w/ seasoned salt.

3. Place in refrigerator and marinate 3 -4 hours, turning occasionally.

4. When ready to bake, heat oven to 500 degrees.

5. Remove meat from marinade and place in lightly greased pan.

6. Roast at 500 for 15 mins.

7. Turn oven off – DO NOT OPEN DOOR.

8. Leave meat in oven for 10 mins or longer for medium-rare, 15 for medium, 20 for well done.

9. SAUCE:

10. Slice mushrooms; set aside

11. In small saucepan, melt 1 T. butter; add onion and garlic and saute until golden.

12. Add broth, tomato paste and pepper.

13. Increase heat to high and bring to boil.

14. Reduce heat to low, cover and simmer 10 mins.

15. In med skillet, heat remaining butter over medium heat.

16. Add mushrooms and saute lightly until browned. set aside.

17. In small bowl. blend cornstarch with water.

18. Add to onion mixture, increase heat to medium and cook until thickened.

19. Strain onion mixture into sautéed mushrooms, discarding onion and garlic.

20. Add wine and bring to coil, stirring constantly.

21. kes about 1.5 cups sauce.

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