Great recipe and easy to make. Made for New Years Eve dinner with friends - six altogether. But, It helped that I bought the best cut of meat I could find at the grocery store (Kroger premium AA) and everyone loved it. The port mushroom sauce was great, everyone came for seconds but was not a lot of meat left since it cost me $50. Served with a platter of roasted carrot, parsnips and fingerling potatoes. I partially cooked the veggies at 350 deg for 30 mins, took them out and put the beef in and cooked that for the slightly longer time and then whilst it rested I put the veggies back in to finish. Was great and simple - would def. do again but the key is to buy simply the best cut of tenderloin you can afford. Bravo!
Roast Beef Tenderloin With Port-Mushroom Sauce
Top slices of beef tenderloin with a rich sauce of cremini mushrooms and sweet red wine. This elegant beef recipe is an ideal choice for entertaining.
Yield: 8 servings (serving size: 2 slices beef and 1/4 cup sauce)
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Amount per serving
- Calories: 349
- Fat: 22g
- Saturated fat: 9g
- Monounsaturated fat: 9g
- Polyunsaturated fat: 1g
- Protein: 28g
- Carbohydrate: 5g
- Fiber: 0.0g
- Cholesterol: 93mg
- Iron: 4mg
- Sodium: 250mg
- Calcium: 25mg
- 2 teaspoons dried thyme
- 6 garlic cloves, minced
- 1 1/4 teaspoons salt, divided
- 3/4 teaspoon black pepper
- 1 (2 1/2 pound) center-cut beef tenderloin, trimmed
- Cooking spray
- 4 teaspoons butter
- 12 ounces sliced cremini mushrooms
- 1 cup less-sodium beef broth
- 1/2 cup port or other sweet red wine
- 2 teaspoons cornstarch
- 2 tablespoons water
- 1. Preheat oven to 350°.
- 2. Combine thyme, garlic, 1 teaspoon salt, and pepper; coat beef tenderloin with mixture. Heat a large ovenproof skillet with cooking spray over medium-high heat. Add beef; cook 2 minutes on 1 side until browned. Turn beef over.
- 3. Transfer skillet to oven; bake at 350° for 25-30 minutes or until internal temperature reaches 125°. Transfer beef to a carving board; tent with foil and let stand 10 minutes (internal temperature will rise to 130° for medium-rare).
- 4. Meanwhile, melt butter in same skillet over medium heat. Add mushrooms and remaining salt; cook 5 minutes, stirring frequently. Add broth and wine; simmer 8 minutes. Combine cornstarch and water; mix well. Stir into sauce; simmer 2 minutes or until slightly thick.
- 5. Cut beef crosswise into 16 slices; transfer to serving plates and top with mushroom sauce.
- Our expert's wine pick: The beef is perfect with Montevina Terra d'Oro Zinfandel ($18) from California. Its spice echoes the peppery thyme flavor. Tip: Most guests drink about 2 glasses of wine, and there are 4 glasses per bottle. So if 8 people are coming, you'll need at least 4 bottles of wine. Get a few extra, just in case. --Andrea Immer Robinson
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