Serves: 4-6 cups | Prep: 5 min | Cook: 20-25 min | Ready: 30 min
1/4 c. butter
1/4 c. flour
4-6 c. Swanson’s beef stock
2 T. red wine
*salt & pepper to taste
*Make sure you don’t add salt and pepper to gravy until the end. If you add it at the beginning, once the gravy has reduced it will be too salty.
**If your gravy is too thin, remove about 1/2 cup gravy from the pan and combine with 1-2 T. flour in a separate jar. Shake vigorously until smooth. Slowly add this back into pan while quickly whisking to combine.
First, make a roux by melting the butter in a saucepan over medium-low heat.
Add the flour and stir continuously using figure-eight motion to fully incorporate butter and flour.
After about 5-10 minutes the roux should change to a blond color. Slowly add broth and pan drippings to roux. Whisk constanting until gravy is lump free and reaches desired thickness.
For additional flavor add a small amount of a rich, high quality red wine.
Taste and add salt and pepper if needed.
**If tenderloin doesn’t render enough pan drippings, make gravy as above. Once you slice the tenderloin it will release a lot more juice that can be added to existing gravy for added flavor.