Italian Roast Beef Tenderloin with Mushroom Sauce

I don’t know how some people do it – come up with delicious, beautifully photographed recipes day in and day out, week in and week out. My hat is off to each of you. In the fourteen months since giving birth to Rosemarie’s Kitchen, I’ve managed to write 305 postings (once published, this will be posting 306) – and that includes re-blogging, updates, rants and opinions, not just fresh new recipes. My head is always spinning with ideas, but I can’t seem to find the time to create, execute and document all those thoughts.

I cringe every time I say “life got in the way” – we all have lives to lead, with complications, blind intersections and, well – life with its beautiful, crazy interruptions. Right? Here it is, spring (at least in my part of the world) and already I’m looking back at all the “winter” dishes I never got around to preparing. Spicy chilies, big bowls of piping hot soups, stews that simmer all day. It’s time to think spring – one of my favorite times of the year, and yet I keep looking back, darn it!

Image result for image wall heaterImage result for image swamp coolerAs a kid, we seemed to have Roast Beef Dinners on a fairly regular bases during the winter. Part of that (I think) was because a big roast went a long way – there were always leftovers to help stretch of food budget. Warming the leftovers involved some creativity. You must remember, this was way back in the stone ages – you know, before the invention of micro ways. One of the most common ways to serve roast for a second seating was to slice it thin, put the meat into a large casserole dish, smother it with gravy (so the meat didn’t dry out too much) pop it into a hot oven to warm through and then serve it again with potatoes and peas. While I remember having Roast Beef at other times of the year, it was usually served most often in the winter. Again, this is just a theory, but I think having the oven warm the house was more energy-efficient than struggling to cool down the house in the summer. (Again, stone age – central heat and air wasn’t the “norm” – wall heaters and swamp coolers were the most common form of heat/ac in my neck of the woods).

As a farewell to winter, I’d like to share one of my favorite Roast Beef recipes. It’s not my mother’s style (I’m not sure Mom did much to the roast beef beyond a little salt and pepper). This Roast Beef recipe is kissed with Italian herbs and served with a wonderful mushroom sauce.

Italian Roast Beef Tenderloin 
1 Teaspoon Dried or 1 Tables spoon Fresh Oregano, leaves only
1 Teaspoon Dried or 1 Tablespoon Fresh Basil, leaves only finely chopped
1 Teaspoon Dried Thyme
1 Teaspoon Garlic Powder
1 Teaspoon Salt
1 Teaspoon Fresh Ground Black Pepper
1 Tenderloin Roast Beef – 4 to 5 lbs, trimmed of excess fat

In a small bowl, prepare a dry rub mixing oregano, basil, thyme, garlic powder, salt and ground pepper. Rub roast well with herbs, let rest at room temperature for 15-20 minutes to absorb the flavors of the rub.

Preheat oven to 425-degrees. Heat olive oil in a heavy skillet. Sear meat on all sides until nicely browned and a crust appears.

Place meat on a roasting rack in a shallow pan. Cook uncovered for 40 minutes, turning once mid-way through roasting. (Roast should be medium-rare).

Remove from oven, tent and let rest for 10-15 minutes.

Serving option One: Remove from heat; blend in Dijon mustard and tomato paste. Slice roast and pour sauce over meat or serve on the side.

Serving option Two: Pour a little sauce in a large, rimmed serving platter. Place roast on top of sauce, garnish with chopped herbs and a few sprigs on the side. Then carve roast at the table, passing the sauce table-side in a nice large boat.

Mushroom Sauce
2 Tablespoons Olive Oil
2 Tablespoons Butter
6-8 Pearl Onions, sliced
2 Cloves Garlic, chopped
1 Cup Baby Portobello Mushrooms, Chopped
1 Cup Porcini Mushrooms, Chopped (or 2 cups Portobello Mushrooms)
1 Tablespoon Arrow Root
¼ Cup Cold Water
1 Can Beef Broth
1 Teaspoon Dijon Mustard
1 Teaspoon Tomato Paste

Melt butter with olive oil in a skillet, sauté onions, garlic and mushrooms until mushrooms are tender, about 8-10 minutes.

Whisk together Arrow Root and water, pour into mushroom mixture. Add beef broth and continue to cook until sauce thickens, about 2 minutes.

************

Growing up, roast beef was always served with mashed potatoes and peas. No exceptions. Today, I like to mix things up by tossing some baby potatoes alongside the roast while it cooks in the oven. As for greens, peas are still nice, as are pan seared asparagus or glazed baby carrots. Whatever you like to add color, texture and beauty to your table.

3 thoughts on “Italian Roast Beef Tenderloin with Mushroom Sauce

  1. You always come up with good ideas-and photos. Congrats on keeping up with the posts for such a significant period of time. I would say you have a very committed and successful blog. I really enjoy it. 😊

    Liked by 1 person

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