Filetto di manzoarrosto alle erbe (Herbed Roasted

1
Lynnda Cloutier

By
@eatygourmet

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

Rating:

★★★★★ 1 vote

Comments:

Ingredients

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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
  • 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

How to Make Filetto di manzoarrosto alle erbe (Herbed Roasted

Step-by-Step

  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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About Filetto di manzoarrosto alle erbe (Herbed Roasted

Course/Dish: Beef, Roasts




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