Rating: 5 stars
3 Ratings
  • 1 star values: 0
  • 2 star values: 0
  • 3 star values: 0
  • 4 star values: 0
  • 5 star values: 3

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. 

Karen Levin
Recipe by Health December 2005

Gallery

Tina Rupp; Styling: Renata Chaplynsky

Recipe Summary

Yield:
8 servings (serving size: 2 slices beef and 1/4 cup sauce)
Advertisement

Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 350°.

    Advertisement
  • 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.

  • 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).

  • 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.

  • 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

Nutrition Facts

349 calories; fat 22g; saturated fat 9g; mono fat 9g; poly fat 1g; protein 28g; carbohydrates 5g; fiber 0g; cholesterol 93mg; iron 4mg; sodium 250mg; calcium 25mg.
Advertisement
Advertisement