Gluten Free Beef Tenderloin

Ingredients:

For the Beef Tenderloin:
• 3.5 Fillet Mignon / Beef Tenderloin Roast, browned
• 1 Tablespoon oil (I used extra virgin olive oil.)
• 1 teaspoon dried rosemary
• 1 teaspoon oregano
• 1/2 teaspoon ground thyme
• 1/4 teaspoon garlic powder
• Fine sea salt and pepper, to taste
• 2 Tablespoons potato starch
• 4 Tablespoons filtered water
For the Gravy:
• Gluten free beef broth* or stock
• Gluten free all-purpose flour or starch
• Salt and pepper, to taste

Instructions:

To Make the Roast:
1. Preheat oven to 400°F.
2. Trim excess fat from roast, but leave a little on.
3. Preheat a heavy skillet with oil on medium-high heat; add roast and brown on all sides.
4. Mix seasonings in a small bowl or cup; sprinkle it all over the roast; pat it in.
5. Transfer to to a wire rack inside a roasting pan; bake for 22 minutes for rare; 25 minutes for rare in the center and medium on the ends; and longer for medium-well. Cook longer for well done to medium.
6. Allow to rest on a wire rack, covered with foil, for about 15 minutes. If you cut it immediately, you will lose all of the juices, and the center will not be fully cooked.
To Make the Gravy:
7. Add some beef stock or gluten free beef broth to the bottom of the roasting pan; scrape off the dripping/crust; add a dab of butter, melt it over the stove; bring to a boil; in a small container add some gluten free all purpose flour or starch mixed with cold water (thin enough to pour); pour into the broth while whisking continuously until thickened. Salt and pepper, to taste. Add some Kitchen Bouquet to darken, if desired.

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