This was EXCEPTIONAL, make no mistake - it's great. But make sure to use fresh (not previously frozen) tenderloin. I had 4 tenderloins (3lbs) which I marinated for 1 hour in a ¼ cup of olive oil and ½ cup of white wine, combined with one small bunch of chopped green onions, and 2 small peeled anneheim peppers (chopped), 5 cloves of crushed garlic, and a fair bit of fresh ground pepper (approx. 3tbs).
After tranfering the meat and marinade to the roasting dish, I covered everything with 2 cups of freshly sliced small brown mushrooms, 2 cups of red wine (Valpolicella), and one cup of beef broth.
I turned the meat after 25 minutes and stuck a thermometer into one of the larger pieces and waited until the temp got to 155°F. I removed them immediately (the real issue with this is, don't over cook). I covered the meat with foil and let sit while I transfered everything that was remaining into a sauce pan and made the gravy. I used a little flour and some beef soup mix. When the gravy was done, I sliced the tenderloins into ½ inch thick slices and served with fresh garden beans and mashed red potatoes (skin left on and seasoned to taste).
The gravy and the tenderloin were to die for. Enjoy!
Just one more thing. Make sure to serve on warm plates so that you can take your time to enjoy this fabulous dish.
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This was EXCEPTIONAL, make no mistake - it's great. But make sure to use fresh (not previously...