Time: 1 hour 30 minutes
(not counting 4 hour to marinate)
Makes: 8 servings

Ingredients

1 whole beef tenderloin(about 5 lbs.)
trimmed
1 tablespoon olive oil
1 teaspoon salt
1 teaspoon ground black pepper
3 cloves garlic, finely chopped
1 tablespoon finely chopped fresh
flat-leaf italian parsely

Portobello Mushroom Sauce
2 packages(6 oz. each) sliced
Portobello Mushrooms
3 tablespoons unsalted butter
1/2 cup dry red wine or beef broth
1/2 cup ready made Oven-Roasted
garlic sauce
1/2 cup heavy cream

Instructions

1 Rub beef tenderloin with olive oil. Season with salt, garlic, and parsley. Wrap roast with plastic wrap and marinate in refrigerator for at least 4 hours.
2 Preheat oven to 425 degrees. Place meat in shallow baking pan. Roast 45 minutes or until meat thermometer reaches 130 degrees fo rare. let stand 5 minutes before carving.
3 Meanwhile prepare mushroom sauce in skillet,cook 2-6 once sliced portobello mushrooms in 3 tablespoons unsalted butter; set aside. Add 1/2 cup dry red wine or beef broth and 1/2 cup ready made oven-roasted garlic sauce; heat gently. Remove from heat and stir in 1/2 cup heavy cream.