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Fabulous Beef Tenderloin

Reviewed: Jan. 3, 2012
This is the second time I have made this. I made a few changes. After pouring on the sauce I sprinkled the roast with garlic powder and fresh ground black pepper. I cooked it @ 450 degrees for 45 minutes (7 pounds) and reduced it to 375 for the remaining time to internal temp of 150 degrees adding a pound of sliced mushrooms to the pan and coating them with the drippings. Let roast sit out while I made the gravy by adding 1/3C butter and potato water to drippings, along with a cornstarch cold water mix to thicken slightly. Roast was med well on the ends and perfect med rare in the middle. Kept mushrooms in the gravy and served. Made the $70.00 I spent on the roast worth every bite.
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