New Year's Tenderloin with Madeira Sauce

• 1 2 1/2-3lb Tenderloin Roast
• 1 tsp Olive Oil
• 1/2 tsp fresh cracked Black Pepper
• 1 tbsp Butter
• 2 large Portabella mushrooms, halved and sliced
• 8 green onions, cut into 1" pieces
• 1 red pepper, halved then sliced
• 2/3 cup beef broth
• 1/4 cup Madera or port wine

Instructions

Rub tenderloin roast with oil and pepper. Roast uncovered in a preheated 325 degree oven (for medium rare), or a 350 degree oven (for medium), for 15 minutes a pound. While the roast is cooking, melt butter in a large skillet and sauté mushrooms, onions, and peppers until tender, about 5 minutes. Stir in broth and Madera wine, bring to a boil and reduce by half. Allow tenderloin to sit for 15 minutes after coming out of the oven. Slice tenderloin to thickness desired. (I like about 1/2 inch) On a large serving platter, or individual plates, (make sure the plates and platters are warmed!!) put some of the liquid portion of the sauce on the bottom. Arrange the slices of tenderloin and garnish with the remaining sauce.

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