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Special Occasion Beef Tenderloin

1 whole beef tenderloin roast (4 lbs.), trimmed
1 T. olive oil
½ t. ground black pepper

Gravy:

2 T. vegetable oil
¼ cup all-purpose flour
2½ cups beef broth
½ cup dry white wine or water
12 oz. white mushrooms, sliced thin
3 t. chopped fresh rosemary
½ t. salt
½ t. ground black pepper
Extra sprigs of fresh rosemary for garnish

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Heat the oven to 500º. Rub the beef with the oil and sprinkle with the pepper. Place diagonally on a large jelly roll pan, tucking the thin end under for even cooking. Roast for 25 to 30 minutes, or until a meat thermometer inserted into the center of the thickest part registers 135º for rare. Meanwhile, make the gravy. In a large skillet, heat the oil over medium- high heat. Add the flour and whisk for 2 to 4 minutes, or until a dark golden color. Slowly whisk in the broth and wine, then the mushrooms, rosemary, salt, and pepper. Reduce the heat to medium-low and cook for 10 to 15 minutes, stirring occasionally, until slightly thickened. Remove the meat from the oven, cover loosely with foil, and let stand for about 10 minutes, or until a meat thermometer registers 140º. The meat will continue cooking and the slicing will be easier. Slice ¼” thick and arrange on a serving platter. Garnish with rosemary sprigs and serve with the mushroom gravy. Yield: 12 servings