1 1/2 pounds beef tenderloin
1 cup chopped onion
1 cup sliced mushrooms
1 cup chopped celery
Preheat oven to 350 degrees F (175 degrees C).
Place beef steak in a 9 inch casserole dish. Pour enough water into pan to fill steak.
Heat oil in large skillet over medium heat. Stir in onion and mushrooms. Heat oil slightly, and add meat. Heat 1 minute, browning on all sides.
Cover pan with aluminum foil. Place pan in oven to keep up with gravy. Bake 20 minutes, uncovered.
Remove pan from oven. Pour 2 tablespoons dish liquid into pan. Place steak, mushroom and celery in pan. Sprinkle with remaining liquid. Bake 20 minutes, uncovered. Top with tomato sauce. Drizzle with gravy mixture.
Bake uncovered for 30 minutes. Remove foil and continue baking for 15 minutes. Remove meat from pan, discarding meat juices. Brush with gravy mixture. Place dish over cool water to keep meat warm. Cover and refrigerate overnight.
Remove foil. Place pan over cool water in dish. Cover and bake uncovered for 1 hour, uncovered. Remove meat from pan, discarding juices. Brush with tomato sauce and gravy mixture. Bake another hour, uncovered. Discard remaining meat juices, and return to pan with juices. Bake uncovered for 10 minutes, or until meat is tender.
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