Slow Roasted Beef Tenderloin


What You'll Need:

2 pounds beef tenderloin
Garlic powder for sprinkling
Kosher salt for sprinkling
Coarse black pepper for sprinkling
2 tablespoons vegetable oil

3 tablespoons butter
3 cups sliced mushrooms
3/4 cup dry red wine
3/4 cup beef broth
1/4 teaspoon salt
1/4 teaspoon black pepper
1 tablespoon water
2 teaspoons all-purpose flour


Preheat oven to 300 degrees F. Coat a roasting pan with cooking spray. Sprinkle beef evenly on all sides with garlic powder, kosher salt, and coarse black pepper.
In a large skillet over medium-high heat, heat oil until hot. Cook beef until browned on all sides. Transfer beef to roasting pan.
Roast 30 to 35 minutes for medium-rare doneness. Let beef rest 20 minutes before slicing.
Meanwhile, in the same skillet over medium heat, melt butter; saute mushrooms 3 minutes, stirring occasionally. Add wine, broth, the 1/4 teaspoon salt, and the 1/4 teaspoon pepper and cook 5 minutes.
In a small bowl, whisk water and flour until smooth. Slowly stir into skillet and heat 2 to 3 minutes or until thickened. Serve mushroom sauce over sliced beef.