Delicious and easy. I made for me and my husband, and thus had to adjust the cooking time as I had a smaller cut (and you don't want to over cook!) I used sherry because that's what I had on hand, but imagine it would be even better with red wine.
Roast Beef Tenderloin With Port-Mushroom 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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