Awsome Beef Tenderloin Recipe

Ok I found this online the other day and then made it at home last night for dinner.. It was so Good. The serving was a little big for me so I cut it in half and it was very good and has alot of protein and little carbs... here it is... I also have the breakdown per serving with it.. My family loved it. I served Asparagus ((6 pieces) = 2.4g of carbs)) and Mashed Potatoes ( I skipped the potatoes but my family loved the whole meal.. It was really pretty easy to make.. If anyone uses it please let me know what you thought I thought it was good. Easy to make but long on flavor, it's the mushroom gravy that shines in this dish. Classy enough for guests as well as family, you can make this roast in less than 45 minutes. Do not overcook the roast or it will become tough and chewy. INGREDIENTS: · 1 whole beef tenderloin roast (about 4 pounds), trimmed · 1 tablespoon olive oil · 1/2 teaspoon ground black pepper · Mushroom Gravy: · 2 tablespoons vegetable oil · 1/4 cup all-purpose flour · 2-1/2 cups beef broth · 1/2 cup dry white wine or water · 12 ounces white mushrooms, cleaned and sliced thin · 2 teaspoons chopped fresh rosemary, or 1 teaspoon dried rosemary leaves, crumbled · 1/2 teaspoon salt · 1/2 teaspoon ground black pepper · Sprigs of fresh rosemary for garnish (optional) PREPARATION: Heat the oven to 500 degrees F. Rub the beef tenderloin with the olive oil and sprinkle with the pepper. Place diagonally on a 15-1/2 x 10-1/2-inch jellyroll 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 135 degrees F. 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 beef tenderloin from the oven, cover loosely with foil, and let stand for about 10 minutes, or until meat thermometer registers 140 degrees F. The meat will continue cooking and the slicing will be easier. Slice 1/4-inch thick and arrange on a serving platter. Garnish with rosemary sprigs and serve with the mushroom gravy. Yield: 24 servings Per serving: 295 calories, 32 g protein, 2 g carbohydrates, 16 g fat, 94 mg cholesterol, 503 mg sodium (((HUGS))) Dori