We recommend using a fairly good wine for the best flavor. If you have leftover beef, serve it on sandwiches with horseradish cream, which you can make by combining 3/4 cup fat-free sour cream and 3 tablespoons prepared horseradish.

Recipe by Cooking Light November 1997

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Recipe Summary

Yield:
8 servings (serving size: 3 ounces beef and 3 tablespoons jus)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Trim the fat from tenderloin. Combine 3 teaspoons thyme, salt, and pepper; rub evenly over tenderloin. Cover and chill 2 hours.

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  • Combine 2 teaspoons thyme, mushrooms, wine, broth, and garlic in a large saucepan, and bring to a boil. Reduce heat, and simmer until reduced to 1 1/2 cups (about 1 hour). Combine water and cornstarch, and stir into wine mixture. Bring to a boil, and cook 1 minute, stirring constantly. Remove wine mixture from heat; set aside, and keep warm.

  • Preheat oven to 400°.

  • Heat oil in a large nonstick skillet over medium-high heat. Add tenderloin, browning on all sides, about 12 minutes. Place tenderloin on a broiler pan coated with cooking spray. Insert meat thermometer into thickest portion of tenderloin. Bake at 400° for 20 minutes or until thermometer registers 145° (medium-rare) to 160° (medium). Place tenderloin on a serving platter, and cover with foil. Let stand for 10 minutes. Serve with Beaujolais jus.

Nutrition Facts

201 calories; calories from fat 39%; fat 8.6g; saturated fat 3.2g; mono fat 3.5g; poly fat 0.4g; protein 25.7g; carbohydrates 3.7g; fiber 0.3g; cholesterol 71mg; iron 3.6mg; sodium 372mg; calcium 17mg.
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