1 beef tenderloin roast (about 4 lbs.)
Salt and pepper
1/2 c. dry red wine
Sauteed mushroom caps
Parsley buttered potatoes
Spiced crab apples

BURGUNDY SAUCE:

1/2 c. warm water
1/4 c. flour
1 c. beef broth
1/2 c. burgundy wine

Trim all but thin layer of fat from meat and roll like a rib roast. Rub meat with salt and pepper and place in roasting pan. Insert meat thermometer into thickest part of roast. Roast in very hot oven (450 degrees) about 45-60 minutes until thermometer registers 140 degrees, basting with wine every 20 minutes.

Remove roast to serving platter and garnish with mushroom caps and potatoes. Serve with Burgundy Sauce.

For sauce: Remove clear fat from drippings, reserving 1/4 cup. Pour warm water into roasting pan. Stir and scrape up all brown bits; strain. Heat reserved fat in a skillet. Add flour. Slowly stir in strained liquid, beef broth and burgundy. Cook until thick.