Ingredients:
- 6-8 lb whole tenderloin
- 2 lb mushrooms
- butter
- burgundy wine
Prepare:
- sprinkle with rosemary; rub garlic on top of roast
- tuck narrow end under (the roast's, not yours); remove connective tissue (fat)
- place tenderloin on wire rack in large roasting pan and stick a meat thermometer into the thickest part.
- roast at 450 degrees for about 45 minutes or to 140 degrees on the thermometer
- take out of oven and pour 1 cup (or more) burgundy wine over beef to make drippings
- slice into 1/2 inch thick portions
- saute' 2 lbs or more mushrooms in 1/2 cup butter; arrange around meat on festive platter and serve the starving masses. ENJOY!
important note: check meat sooner if you like it rare (we like it medium-rare) and don't forget that the roast will continue to cook for 10 minutes after you take it out; also, sometimes I have turned the oven down a bit towards the end.
Suggested music: Try a Little Tenderness by Otis Redding - (oh, she may be weary, young girls they do get weary, wearing that same old funky dress):
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