Roasted Tenderloin of Beef

Roasted Tenderloin of Beef
2-2 1/2 pounds beef tenderloin
2 cloves garlic
2 tablespoons fresh thyme
Salt and pepper, to taste
Demi Glaze
6 pounds veal bones
1 medium onion
1 medium carrot
3 ribs of celery
1 medium head of garlic
2 medium leeks
2 bay leaves
2 tablespoons thyme
1 teaspoon whole black pepper
8 ounces red wine
2 tablespoons tomato paste
6 quarts water
Mushroom Demi Glaze Sauce
8 ounces sliced mushrooms
1 ounce minced shallots
2 ounces butter
4 ounces red wine
1 tablespoon demi glace
Fresh lemon juice
Make the demi glace first. In a 350-degree oven, roast the veal bones with the vegetables, herbs, wine and tomato paste for 6 hours. Reduce heat to 225 degrees. Add 6 quarts water and reduce to 2 quarts. This will take about 6 hours.
Rub the meat with fresh chopped garlic. Add thyme leaves, black pepper and salt. Saute the meat in a hot pan 3 to 4 minutes until brown. Finish roasting in a 325-degree oven for 20-25 minutes for rare or medium. Slice into 12 to 16, 2 1/2-ounce pieces.
For the mushroom sauce: Saute mushrooms and shallots in butter until brown . Add red wine and cook for 5 minutes. Add 1 tablespoon demi glace and a few drops of lemon juice. Salt and pepper to taste. Simmer about 10 minutes.
To serve: Place two slices of tenderloin on a plate, drizzle with mushroom sauce. Serve with garlic mashed potatoes and green beans.
Serves six to eight.
Nutrition values per serving: 556 calories, 42 g fat, 5 g carbohydrates, 1 g fiber, 35 g protein, 136 mg cholesterol, 219 mg sodium.
Chef Jeronimo Rubio, The Signature Room at Seven Bridges, Woodridge