Roast Tenderloin Of Beef With Mushrooms

• 1 (4- to 4 1/2-pound) beef tenderloin, trimmed
• 1 teaspoon salt
• 1/2 teaspoon pepper
• 1/2 teaspoon garlic powder
• 1/2 cup Burgundy, or other dry red wine
• 1/2 cup water
• 4 cups sliced fresh mushrooms
• 2 tablespoons chopped fresh parsley

1. Rub tenderloin with salt, pepper, and garlic powder. Place tenderloin on a rack in a shallow roasting pan. Tuck narrow end under to make roast more uniformly thick. Insert meat thermometer, if desired.
2. Bake, uncovered, at 450u0b0 for 45 minutes or until meat thermometer registers 140u0b0 (rare). Cover; set aside and keep warm.
3. Combine wine, water, mushrooms, and parsley in a medium saucepan. Bring to a boil; reduce heat, and simmer 10 minutes or until mushrooms are tender.
4. Cut tenderloin into 1-inchthick slices, and arrange on a heated platter. Serve with mushroom sauce.

beef tenderloin, salt, pepper, garlic, red wine, water, mushrooms, parsley

Taken from www.myrecipes.com/recipe/roast-tenderloin-of-beef-with-mushrooms (may not work)