filetto di manzoarrosto alle erbe (herbed roasted
Garlic cloves are the secret tenderizer, baby vegetables the picturesque accompaniment, in this savory one pot dish.Source unknown
prep time
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yield
Ingredients
- - 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
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Step 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
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