Today on DelmarvaLife –
We are joined by Jeanne Ruff, Executive Director of the Guerrieri Heart and Vascular Institute, to get some insight on how to have a healthy holiday.
We meet Joanne Guilfoil, of Selbyville, to hear how Peninsula Home Care helped her recover and get back on her feet after hip surgery.
If you are every in an automobile accident, the days, weeks, and months that follow can be a bit overwhelming. Kelly Gelof, of Tunnel and Raysor, talks about how an attorney can make the process a lot less confusing.
We show you a few flavorful finds at Una Bella Salute in Berlin. You will see how you can bring tastes from around the world to your table.
Find out why
is a place where you can check off names on your holiday list.
If you’re looking for a holiday main dish that looks as good as it tastes, then look no further! Our Slow Roasted Beef Tenderloin is fancy-looking and mouthwatering-good. This beef tenderloin is simply seasoned, cooked to perfection, and topped with a homemade mushroom sauce that’s absolutely divine. You and your guests will savor every bite!
What You’ll Need
- 2 pounds beef tenderloin
- Garlic powder for sprinkling
- Kosher salt for sprinkling
- Coarse black pepper for sprinkling
- 2 tablespoons vegetable oil
- MUSHROOM SAUCE
- 3 tablespoons butter
- 3 cups sliced mushrooms
- 3/4 cup dry red wine
- 3/4 cup beef broth
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- 1 tablespoon water
- 2 teaspoons all-purpose flour
What to Do
- Preheat oven to 300 degrees F. Coat a roasting pan with cooking spray. Sprinkle beef evenly on all sides with garlic powder, kosher salt, and coarse black pepper.
- In a large skillet over medium-high heat, heat oil until hot. Cook beef until browned on all sides. Transfer beef to roasting pan.
- Roast 30 to 35 minutes for medium-rare doneness. Let beef rest 20 minutes before slicing.
- Meanwhile, in the same skillet over medium heat, melt butter; saute mushrooms 3 minutes, stirring occasionally. Add wine, broth, the 1/4 teaspoon salt, and the 1/4 teaspoon pepper and cook 5 minutes.
- In a small bowl, whisk water and flour until smooth. Slowly stir into skillet and heat 2 to 3 minutes or until thickened. Serve mushroom sauce over sliced beef.
