1 (4 lb.) beef tenderloin
pepper to taste
Garlic salt to taste
1 (10 3/4 oz.) can Progresso onion soup
1 (10 1/2 oz.) can beef consomme,
1/2 lb. fresh mushrooms
3 tbsp. tomato paste
1/2 tsp. oregano
1/2 tsp. seasoned pepper
1/3 c. chianti wine
Preheat oven to 450 degrees.
Rub the tenderloin with pepper and garlic salt. Roast meat for 25 minutes on a cookie sheet. (Needs to be rare, as it will cook again in the sauce)
Saute mushrooms in butter. Make a sauce with both soups, tomato paste and seasonings. Cook until boiling. Add wine, mushrooms and taste to check seasonings. Slice meat on the bias and put into the sauce.
Marinate overnight in refrigerator.
To serve: Remove meat from sauce. Heat sauce and add meat and warm thoroughly.