Truro Beef Tenerloin & Red Wine Reduction Sauce

• 7 pounds Beef Tenderloin
• 6 cloves Garlic - sliced
• 2 teaspoons Coarse Salt
• 1 bunch Fresh Rosemary
• 1 bunch Fresh Thyme
• 2 tablespoons Fresh Black Pepper
• 2 bottles Red wine - cab
• 4 cups Beef stock
• 2 pounds Mushrooms, Baby Bella - sliced thin
• 1 stick Butter
• 2 Onions, medium - diced
• 1/4 cup Flour
• 1/4 cup EVOO

1. For Sauce - Make Day Before
2. In large sauce - simmer wine & beef stock until it reduces to half
3. In large saute plan - saute onion in butter then add mushrooms and saute until until liquid reduces
4. Add flour to mushroom mixture and cook for 3 minutes stirring constantly
5. Slowly stir wine into saute pan and stir until sauce is smooth
6. Refridgerate sauce and reheat next day with roast
7. For Roast - Make a Wet Rub
8. In small food processor - chop evoo, garlic, salt, pepper, thyme & rosemary
9. 4 hours before roasting rub roast with processed spices, wrap roast & refridgerate
10. 2 hours before roasting - place roast on rack in roasting pan and let sit at room temperature
11. In 425 oven roast until center reaches 125 for medium rare
12. In 2016, it took 58 minutes for 7 lb roast to reach 125
13. Let roast sit for 10 minutes before slicing - add drippings to sauce

tenderloin, garlic, salt, rosemary, thyme, fresh black pepper, red wine, stock, mushrooms, butter, onions, flour, evoo

Taken from www.epicurious.com/recipes/member/views/truro-beef-tenerloin-red-wine-reduction-sauce-58604977c4947a990aea36bd (may not work)