filetto di manzoarrosto alle erbe (herbed roasted

★★★★★ 1 Review
eatygourmet avatar
By Lynnda Cloutier
from Mission Viejo, CA

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

★★★★★ 1 Review

Ingredients For filetto di manzoarrosto alle erbe (herbed roasted

  • 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
  • PORTOBELLO MUSHROOM SAUCE:
  • 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
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How To Make filetto di manzoarrosto alle erbe (herbed roasted

  • 1
    Rub 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

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