A delightful twist on the classic beef tenderloin recipe, enhanced with aromatic herbs and a rich red wine mushroom sauce.
Preheat your oven to 450°F (232°C).
Preheating the oven ensures even cooking of the beef tenderloin.
Season the beef tenderloin with salt and pepper on all sides.
Use freshly ground black pepper for a more aromatic flavor.
Place the beef tenderloin in a roasting pan and roast in the oven for 15 minutes.
Lining the roasting pan with foil makes cleanup easier.
In a saucepan over medium heat, melt the butter.
Use unsalted butter to control the saltiness of the dish.
Add the onion, garlic, and mushrooms to the saucepan and sauté until softened, about 7 minutes.
Stir occasionally to prevent the vegetables from sticking to the pan.
Pour in the red wine and Worcestershire sauce, then stir in the Italian seasoning.
Let the wine simmer slightly to enhance its flavor.
In a small bowl, whisk together the beef broth and flour until smooth, then add to the saucepan.
Whisking the flour with the broth prevents lumps in the sauce.
Reduce the heat and simmer the sauce, stirring occasionally, until thickened, about 10 minutes.
Stirring occasionally ensures the sauce doesn't stick to the pan.
Remove the beef from the oven and pour the sauce over it.
Basting the beef with the sauce keeps it moist and flavorful.
Return the beef to the oven and roast for an additional 18 minutes or until it reaches your desired doneness.
Use a meat thermometer to check the internal temperature for perfect doneness.
Transfer the beef to a serving platter and let it rest for 10 minutes before slicing.
Resting the beef allows the juices to redistribute, making it more tender.
Slice the beef and serve with the sauce on the side.
Garnish with fresh herbs for an elegant presentation.
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