Peppered Tenderloin Roast With Burgundy Gravy - cooking recipe

Ingredients

1 whole beef tenderloin, trimmed and tied (4 1/2 lb.)
3 Tbsp. cracked black pepper
1 Tbsp. olive oil
1 tsp. salt
1 1/2 c. vegetable broth
1/2 c. fresh parsley, chopped
4 medium shallots, minced
1 c. dry red wine

Preparation

Preheat oven to 425\u00b0.
In cup, mix pepper, olive oil and salt.
Rub mixture all over meat.
Place tenderloin on rack in large roasting pan.
Roast tenderloin 50 minutes or until meat thermometer reaches 140\u00b0 or to desired doneness.