Preparation
Preheat oven to 500 degrees F. Rub the fillet with olive oil and season with pepper. 10-1 / 2 inches, returning the thin end even cooking show diagonally in a jelly roll baking 15-1 / 2 x under for.
Bake for 25-30 minutes, or until a meat thermometer in the center of the thickest part registers 135 degrees F. for added rare.
Meanwhile, prepare the sauce. Heat in a large, heat oil over medium heat. Add the flour and beat for 2-4 minutes, or until a dark golden color.
Stir in wine and broth gradually, then the mushrooms, rosemary, salt and pepper. Reduce heat to medium-low and cook for 10-15 minutes, stirring occasionally, until slightly thickened.
Fillet from the oven, remove, cover with foil and let rest for about 10 minutes, or until a meat thermometer reads 140 degrees F. The meat is still cooking and cutting easier.
Cut a quarter inch thick and place on a plate. Garnish with rosemary sprigs and serve with mushroom sauce.
Yield: 12 servings
Per serving: 295 calories, 32 g protein, 2 g carbohydrates, 16 g fat, 94 mg cholesterol, 503 mg sodium
Source: Woman's Cookbook by Kathy Farrell-Kingsley (Viking) day
Reprinted with permission.
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