Roast Beef Tenderloin with Mushroom Gravy

Heat oven to 500 F. Have ready a jelly-roll pan at least 15 1/2 x 10 1/2 inches. Rub beef with oil and sprinkle with pepper. Place diagonally on pan, tucking thin end under for even cooking. Roast 25 to 30 minutes, until meat thermometer inserted in center of thickest part registers 135 F (for rare). Remove from oven, cover loosely with foil and let stand about 10 minutes, until thermometer registers 140 F. Slice 1/4 inch thick and arrange on serving platter. Garnish with rosemary sprigs. Serve with Mushroom Gravy. MUSHROOM GRAVY 2 tablespoons vegetable oil 1/4 cup all-purpose flour 2 1/2 cups beef broth 1/2 cup dry white wine or water 12 ounces fresh mushrooms, ends trimmed and thinly sliced (4 1/2 cups) 2 teaspoons chopped fresh rosemary, or 1 teaspoon dry, crumbled 1/2 teaspoon each salt and pepper Heat oil in a large skillet. Add flour and whisk over medium-high heat 2 to 4 minutes, until dark golden. Slowly whisk in broth and wine, then remaining ingredients. Bring to a boil. Reduce heat to medium-low and cook 10 to 15 minutes, stirring occasionally, until slightly thickened. Makes 3 cups.