Blue Sky Cookbook

Oven 425 F

Serves 6-8

1 Beef Tenderloin Roast (3-4 lbs)

1 large sweet onion, sliced

½ tsp black pepper

1 cup (2 sticks) butter

2 tsp garlic

Place a rack in the bottom of a dutch oven or roasting pan. Cover the rack with sliced onions. Place the beef on top of the onions. Sprinkle with pepper.

Melt the butter in the microwave and add the garlic. Pour about half of the garlic butter over the beef. Reserve the rest.

Roast the beef uncovered for about 45 minutes for medium rare, or use a meat thermometer to attain your desired doneness. Even if you like your beef well done, I suggest that you roast it only to medium rare or medium and finish it in the last warming step just before serving.

Remove the pan from the oven, pour the remaining garlic butter over the beef, cover.

15-20 large white mushrooms

1 can (15 oz) Swanson’s Beef Broth

Rinse the mushrooms in warm water and rub until clean. Twist out the stem, leaving the caps intact.

Add the mushrooms and broth to the pan.

Remove the beef from the pan to a cutting board. Slice across the roast into thin medallion slices. Cover with foil and set aside until 5 minutes before you are ready to serve. At this point, you may let everything stand at room temperature for up to one hour.

When you are ready to serve, turn the stovetop heat to medium high and bring the broth to a boil. Cook the mushrooms for a few minutes. Add the sliced beef and simmer for a few more minutes till it is piping hot. If you want to serve some more done and some less done, simply reserve half of the meat and add it just before serving. Spoon the broth over the meat.