Filetto di manzoarrosto alle erbe (Herbed Roasted

Lynnda Cloutier


Garlic cloves are the secret tenderizer, baby vegetables the picturesque accompaniment, in this savory one pot dish.Source unknown

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1 whole beef tenderloin, about 5 lbs., trimmed
1 tbsp. olive oil
1 tsp. salt
1 tsp. ground black pepper
3 cloves garlic, finely chopped
rosemary sprigs for garnish
1 tbsp. finely chopped fresh flat leaf italian parsley


2 pkg. slices portobello mushrooms, 6 oz. ea.
3 tbsp. unsalted butter
1/2 cup dry red wine or beef broth
1/2 cup five brothers oven roasted garlic and onion sauce
1/2 cup heavy cream


1Rub beef tenderloin with olive oil. Season with salt, pepper, garlic land parsley. Wrap roast with plastic wrap and marinate in refrigerator at least 4 hours or overnight. Preheat oven to 425. Put meat in shallow baking pan. Roast 45 minutes or until meat thermometer reaches 130 for rare. Let stand 5 minutes before carving. Meanwhile, make the Portobello Mushroom Sauce; serve with sauce.
Portobello Mushroom Sauce: In skillet, cook 2 pkg. sliced Portobello mushrooms in 3 Tbsp. unsalted butter; set aside. Add 1/2 cup red wine or beef broth and 1/2 cup oven roasted garlic and onion sauce; heat gently. Remove from heat and stir in 1/2 cup heavy cream. Serves 8

About this Recipe

Course/Dish: Beef, Roasts