Roasted Beef Tenderloin with Madeira Mushroom Gravy

Directions

1. Preheat oven to 400 degrees Fahrenheit.

Tenderloin

1. Generously season the tenderloin on all sides with salt and pepper.
2. Heat the oil in a large skillet over high heat.
3. Brown the tenderloin on all sides, turning carefully.
4. Remove tenderloin from skillet and place in a roasting pan.
5. Roast the tenderloin, turning every 15 minutes and roast until the internal temperature registers 120 degrees for medium-rare.
6. Remove from oven and let rest.

Gravy

1. In a medium-sized saucepan, combine the wine, balsamic vinegar and cocoa.
2. Bring to a boil over high heat.
3. Reduce heat to medium and cook for 5 minutes.
4. Add the shallot, thyme and mushrooms.
5. Return to a boil, then reduce heat and simmer for 5-8 more minutes, or until the mushrooms are tender and liquid is reduced to about 1 1/2 cups.

Preparation & Presentation

1. Let the tenderloin rest for 5 minutes.
2. Transfer to a cutting board and slice crosswise.
3. Arrange the sliced tenderloin on a large platter.
4. Pour warm gravy and mushrooms over the tenderloin.
5. Serve immediately.