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| Filetto Di Manzo Arrosto Alla Erbe |
| 8 Servings |
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| Ingredients |
1 Whole Beef Tenderloin (About 5 lbs., trimmed)
1 T Olive Oil
1 t Salt
1 t Ground Black Pepper
3 Cloves Garlic, Finely Chopped
Rosemary Sprigs (for garnish)
1 T Finely Chopped Fresh Flat Leaf Italian Parsley |
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| Method: |
| Rub beef tenderloin with olive oil, season with salt, pepper, garlic and parsley.
Wrap roast with plastic wrap and marinate in refrigerator at least 4 hours.
Preheat oven for 425 degrees. Place meat in baking pan.
Roast for 45 minutes or until meat thermometer reaches 130 degrees for rare.
Let stand 5 minutes before carving.
Prepare Portobello mushroom sauce. |
| Ingredients For Portobello Mushroom Sauce |
6 Sliced Portobello Mushrooms
3 T Unsalted Butter
1/2 C Dry Red Wine or Beef Broth
1 C Roasted Garlic & Onion Broth Sauce
1 C Heavy Cream |
| Method For Sauce |
| Slice and cook mushrooms in skillet with butter.
Add dry red wine and garlic and onion sauce.
Heat gently then remove from heat. Stir in heavy cream. |
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