Beef Tenderloin With Mushroom-Wine Sauce

• 2 teaspoons dried thyme
• 2 teaspoons seasoned salt
• 1 beef tenderloin roast (5 pounds)
• 9 bacon strips, finely chopped
• 3 cups sliced fresh mushrooms
• 4 tablespoons butter, divided
• 4 medium onions, chopped (about 3 cups)
• 9 garlic cloves, minced
• 1/3 cup tomato paste
• 6 cups beef stock
• 2-1/4 cups dry red wine
• 3 tablespoons all-purpose flour
• 1/4 teaspoon salt
• 1/4 teaspoon pepper

1. Preheat oven to 425u0b0. Rub thyme and seasoned salt onto all sides of roast. Place tenderloin on a rack in a shallow roasting pan. Roast 50-60 minutes or until meat reaches desired doneness (for medium-rare, a thermometer should read 135u0b0; medium, 140u0b0; medium-well, 145u0b0).
2. Meanwhile, in a Dutch oven, cook bacon over medium heat until crisp, stirring occasionally. Remove with a slotted spoon; drain on paper towels. Discard drippings, reserving 2 tablespoons in pan. Add mushrooms to drippings; cook and stir 4-5 minutes or until tender. Remove from pan.
3. Place 1 tablespoon butter in pan. Add onions; cook and stir over medium heat 6-8 minutes or until tender. Stir in garlic; cook 1 minute longer. Add tomato paste, stock and wine, stirring to loosen browned bits from pan. Bring to a boil; cook 20-25 minutes or until liquid is reduced almost by half.
4. In a microwave, melt remaining butter. Mix flour with butter until smooth; gradually whisk into sauce. Return to a boil, stirring constantly; cook and stir 1-2 minutes or until thickened. Stir in bacon, mushrooms, salt and pepper; heat through.
5. Remove roast from oven; tent with foil. Let stand 15 minutes before slicing. Serve with sauce.

thyme, salt, tenderloin, bacon, mushrooms, butter, onions, garlic, tomato paste, beef stock, red wine, allpurpose, salt, pepper

Taken from www.tasteofhome.com/recipes/beef-tenderloin-with-mushroom-wine-sauce/ (may not work)