Beef Tenderloin In Mushroom Port Sauce
Easy enough to make for a family dinner, yet elegant enough to serve to the most prestigious guests. The mushrooms and port wine make an incredibly rich and flavorful sauce for the tenderloin roast.
Steps
Heat oven to 425 degrees f.
Combine olive oil , garlic , salt , and pepper.
Press evenly into surface of beef.
Heat large nonstick skillet over medium-high heat until hot.
Brown beef evenly on all sides to sear.
Transfer to rack in shallow roasting pan.
Insert meat thermometer so.
Do not add water or cover.
Roast in 425-degree f.
Oven about 30 to 35 minutes for medium-rare to medium doneness.
Meanwhile , in the same skillet , heat 1-1 / 2 tablespoons butter over medium-high heat until hot.
Add half of mushrooms and the shallots.
Cook and stir until mushrooms are tender.
Remove from skillet.
Repeat with remaining butter and mushrooms.
Set aside.
In same skillet , bring port wine to a boil over high heat.
Cook 5 to 7 minutes or until almost syrupy.
Stir in broth , mustard , and cornstarch mixture.
Cook until slightly thickened and bubbly , stirring occasionally.
Return mushrooms to sauce.
Remove roast from oven when meat thermometer registers 135f degrees.
Transfe.
Ingredients
olive oil, garlic cloves, salt, fresh coarse ground black pepper, beef tenderloin, butter, fresh mushrooms, shallot, port wine, ready-to-serve beef broth, dijon-style mustard, cornstarch