Beef Tenderloin With Rich Mushroom Gravy

• whole beef tenderloin, trimmed↗1 lb
• olive oil↗1 tablespoon
• ground black pepper↗1⁄2 teaspoon
• Mushroom Gravy
• vegetable oil↗2 tablespoons
• all-purpose flour↗1⁄4 cup
• beef broth↗2 1⁄2 cups
• dry white wine or 1/2 cup water↗1⁄2 cup
• white mushrooms, cleaned and sliced thin↗12 ounces
• chopped fresh rosemary or 1 teaspoon dried rosemary leaves, crumbled2 teaspoons
• salt↗1⁄2 teaspoon
• ground black pepper↗1⁄2 teaspoon
• sprig fresh rosemary (to garnish) (optional)↗1 sprig

Step-by-step instructions

1. 1

   Heat the oven to 500 degrees F. Rub the beef tenderloin with the olive oil and sprinkle with the pepper. Place diagonally on a 15-1/2 x 10-1/2-inch jelly roll pan, tucking the thin end under for even cooking.

2. 2

   Roast for 25 to 30 minutes, or until a meat thermometer inserted into the center of the thickest part registers 135 degrees F. for rare.

3. 3

   Meanwhile, make the gravy: In a large skillet, heat the oil over medium-high heat. Add the flour and whisk for 2 to 4 minutes, or until a dark golden color.

4. 4

   Slowly whisk in the broth and wine, then the mushrooms, rosemary, salt, and pepper. Reduce the heat to medium-low and cook for 10 to 15 minutes, stirring occasionally, until slightly thickened.

5. 5

   Remove the beef tenderloin from the oven, cover loosely with foil, and let stand for about 10 minutes, or until a meat thermometer registers 140 degrees F. The meat will continue cooking and the slicing will be easier.

6. 6

   Slice 1/4-inch thick and arrange on a serving platter. Garnish with rosemary sprigs and serve with the mushroom gravy.