Gravy

Ingredients

•2 tbsp beef drippings (from the tenderloin pan)

•2 tbsp flour

•1 beef bouillon cube

•1 chicken bouillon cube

•2 cups water (or a mix of water and broth for more flavor)

•Salt and pepper to taste

Directions

Instructions:

1.Collect the drippings: After you remove the tenderloin, pour the drippings from the pan into a bowl, leaving behind any large meat bits. Use about 2 tablespoons of the grease for the gravy.

2.Make a roux: In a saucepan, heat the 2 tablespoons of beef grease over medium heat. Once hot, stir in the flour, whisking constantly to form a smooth paste (this is your roux). Cook for 1-2 minutes, but don’t let it brown too much.

3.Dissolve bouillon: Dissolve the beef and chicken bouillon cubes in the 2 cups of hot water. Stir until fully dissolved.

4.Make the gravy: Slowly whisk the bouillon mixture into the roux. Continue whisking to prevent lumps. Bring the mixture to a simmer, and cook for 5-7 minutes until it thickens.

5.Season: Taste the gravy and add salt and pepper as needed. If the gravy is too thick, you can add a little more water or broth to reach your desired consistency.

6.Serve: Once thickened, remove from heat and serve over your tenderloin or sides like mashed potatoes.

Enjoy!