Tenderloin Roast With Burgundy Sauce Recipe

• 1 beef tenderloin roast (about 4 lbs.)
• Salt and pepper
• 1/2 c. dry red wine
• Sauteed mushroom caps
• Parsley buttered potatoes
• Spiced crab apples

1. Trim all but thin layer of fat from meat and roll like a rib roast.
2. Rub meat with salt and pepper and place in roasting pan.
3. Insert meat thermometer into thickest part of roast.
4. Roast in very warm oven (450 degrees) about 45-60 min till thermometer registers 140 degrees, basting with wine every 20 min.
5. Remove roast to serving platter and garnish with mushroom caps and potatoes.
6. Serve with Burgundy Sauce.
7. For sauce: Remove clear fat from drippings, reserving 1/4 c.. Pour hot water into roasting pan.
8. Stir and scrape up all brown bits; strain.
9. Heat reserved fat in a skillet.
10. Add in flour.
11. Slowly stir in strained liquid, beef broth and burgundy.
12. Cook till thick.

tenderloin, salt, red wine, mushroom caps, parsley buttered potatoes, crab apples

Taken from cookeatshare.com/recipes/tenderloin-roast-with-burgundy-sauce-25178 (may not work)