Ingredients

The following ingredients have 4 Servings
  • 2-3 pounds tenderloin
  • 1/2 teaspoon garlic powder
  • 1 tablespoon butter
  • 1 teaspoon pepper
  • 1 cup red wine
  • 1 cup beef broth
  • 1 cup sliced white mushrooms
  • 1 packet brown gravy mix (or 1 cup prepared gravy)
  • 1 tablespoon corntarch
  • 1/4 cup cold water

Instruction

  • Preheat your oven to 350 °F .
  • Sprinkle the garlic and pepper over the tenderloin(s), then melt your butter in a pan. When it's nice and hot, quickly sear the tenderloin on all sides.
  • Open your red wine and pour yourself a glass. Place your seared roast(s) in a baking pan or skillet. Place the mushrooms around the tenderloin in the pan.
  • Mix the wine, beef broth, and gravy mix together.
  • Pour the red wine mix over the pork.
  • Place in the oven and cook until the internal temperature reaches 145 °F.
  • Pull it out of the oven and remove the roast(s). Cover it on the plate with foil to keep the heat in. 
  • Pour the remaining sauce into a pot to make a gravy. You can bring it to a boil and boil off the excess liquid to thicken, or you can make a cornstarch slurry. Whisk together the slurry ingredients and then whisk into the gravy to thicken, Cook for a few minutes until thickened, then remove.
  • Slice the tenderloin then serve with the gravy.