Pat’s Tenderloin Roast

Recipe from Pat Jacobsen

Ingredients

• 3 pound tenderloin roast (a serving is about 1/2 to 3/4 pounds per person)

• 4 to 6 garlic cloves, depending on size of roast

• Salt & pepper

For serving: Marchand de Vin sauce

Sauce

• 1/2 pound mushrooms, sliced

• 2 Tbs butter, divided

• 1/2 cup onion, sliced

• 1 1/2 cup red wine

• 1 (10 1/2 oz) can consume

• 2 Tbs flour

• 1 tsp salt

• 1 Tbs Worcestershire

• A few drops Kitchen Bouquet

• Meat drippings

Sauté mushrooms in 1 Tbs butter, add 1/2 cup consume and simmer 10 minutes. Sauté onion in remaining butter. Add wine to remaining consume and simmer covered for 20 minutes. Stir flour in with a little onion stock then mix together.

Directions

Preheat over to 450˚ F.

Make small diagonal slices in meat, just large enough to stuff the garlic cloves in. Cut one of the cloves in half and rub it all over the exterior of the meat. Dredge meat in salt and pepper.

Sear for 15 minutes. Turn down oven to 325˚ and cook another 45 minutes or longer to desired doneness.

Let rest 20 minutes before serving. Slice and serve with Marchand de Vin sauce on top.

Note

Mom says it doesn’t matter what size the roast is, the cooking time doesn’t change. We’ll just have to go on faith.