Beef Tenderloin Supreme

• 4 cups beef broth
• 2 cups Burgundy wine or additional beef broth
• 1/4 cup tomato paste
• 4 teaspoons minced fresh parsley
• 4 teaspoons white wine vinegar
• 2 teaspoons dried thyme
• 1 teaspoon pepper
• 1 beef tenderloin roast (4 pounds)
• 2 cups sliced fresh mushrooms
• 1 medium onion, chopped
• 6 tablespoons butter
• 3 tablespoons all-purpose flour

1. In a large bowl, combine the first 7 ingredients. Place beef in a shallow dish large; add half of the marinade. Turn to coat; cover and refrigerate for 8 hours or overnight. Cover and refrigerate remaining marinade for sauce.
2. Drain and discard marinade. Place tenderloin on a rack in a shallow roasting pan. Bake, uncovered, at 425u0b0 for 45-60 minutes or until meat reaches desired doneness (for medium-rare, a thermometer should read 135u0b0; medium, 140u0b0; medium-well, 145u0b0). Let stand for 10 minutes before slicing.
3. For sauce, in a large skillet, saute mushrooms and onion in butter until tender. Stir in flour until blended; gradually add the reserved marinade. Bring to a boil; cook and stir for 2 minutes or until thickened. Serve with beef.

beef broth, wine, tomato paste, fresh parsley, white wine vinegar, thyme, pepper, tenderloin, mushrooms, onion, butter, allpurpose

Taken from www.tasteofhome.com/recipes/beef-tenderloin-supreme/ (may not work)