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


★★★★★ 1 vote



  • ·
    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

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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About Filetto di manzoarrosto alle erbe (Herbed Roasted

Course/Dish: Beef, Roasts

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