Classic Beef Tenderloin Roast with Mushroom Gravy and Roasted Potatoes

1.Preheat your oven to 425°F (220°C).

2.Pat the beef tenderloin dry with paper towels. Season all sides generously with kosher salt and freshly ground black pepper.

3.In a large ovenproof skillet or roasting pan, heat 1 tablespoon of olive oil over medium-high heat. Sear the beef tenderloin on all sides until browned, about 2-3 minutes per side. Remove from heat.

4.Mix minced garlic and chopped rosemary with the remaining 1 tablespoon olive oil. Rub this mixture all over the seared tenderloin.

5.Arrange the halved baby potatoes around the beef in the roasting pan. Sprinkle the potatoes with dried thyme, salt, and pepper, and toss gently to coat.

6.Transfer the pan to the preheated oven and roast for about 25-30 minutes for medium-rare (internal temperature of 130°F/54°C), or longer depending on your preferred doneness. Stir the potatoes halfway through roasting for even cooking.

7.Remove the beef tenderloin from the oven and transfer it to a cutting board. Tent loosely with foil and let it rest for 15 minutes before slicing.

8.While the beef rests, prepare the mushroom gravy. In a medium skillet, melt butter over medium heat. Add sliced mushrooms and cook until they release their moisture and become golden brown, about 8-10 minutes.

9.Sprinkle the flour over the mushrooms and stir well to coat. Cook for 1-2 minutes to remove the raw flour taste.

10.Slowly pour in the red wine while stirring, scraping up any browned bits from the pan. Add the beef broth and bring the mixture to a simmer. Cook until the gravy thickens, about 5-7 minutes. Season with salt and pepper to taste.

11.Slice the rested beef tenderloin into 1-inch thick slices. Arrange on a serving platter with roasted potatoes.

12.Spoon the mushroom gravy generously over the beef slices and garnish with chopped fresh parsley.

13.Serve immediately, enjoying the tender beef with the rich mushroom gravy and flavorful roasted potatoes.