Roasted Beef Tenderloin with Mushroom Sauce (WW Points 6 per serving)

Beef:
1 2 lb beef tenderloin, trimmed of visible fat
1/2 C chicken broth
Parsley
1 shallot, minced
1 tbsp balsamic vinegar
1 tsp chopped thyme
1 garlic clove, chopped
salt and pepper

Sauce:
2 tsp olive oil
1 10 oz pkg sliced mushrooms
1 small onion, minced
Parsley
1/2 C chicken broth
1/2 C beef broth
1/4 tsp lemon juice
salt and pepper
parsley

1. Remove beef from refrigerator and let stand at room temp for 1 hour before cooking. Place oven rack on bottom third of oven. Preheat oven to 450*
2. For Beef: combine chicken broth, parsley, shallot, vinegar, thyme and garlic in small bowl. Place meat on a rack in a large roasting pan. Brush with broth mixture adn sprinkle with salt and pepper.
3. Roast until thermometer registers 140 for medium rare (about 45 minutes) adjust time based on personal taste

For Sauce:
1. Heat large skillet. Add oil, mushrooms and onion. Saute several minutes. Add parsley, broth, lemon juice
2. Cook over medium high heat, watching carefully until thickened and reduced by 1/3. Stir in salt and pepper. Set aside and keep warm

Serving:
1. Transfer beef to a warmed platter; tent with foil to keep warm; let rest about 10 minutes then cut into 1/2 inch slices
2. Serve with sauce and additional parsley

Recipe found in 2002 Weight Watchers Greatest Hits 250 Classic Recipes from the Sixties to Today

Number of Servings: 6

Recipe submitted by SparkPeople user WLFPACK1.