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.
Provided by kittycatmom
Categories Steak
Time 1h
Yield 6 serving(s)
Number Of Ingredients 13
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 tip is centered in thickest part of roast, not resting in fat. 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 (reduced to about 2 tablespoons). 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 135°F degrees. Transfer roast to carving board. Tent loosely with aluminum foil. Let stand 15 minutes. (Temperature will continue to rise about 10 degrees to reach 145 degrees F. for medium rare.)
- Carve roast into slices. If desired, immediately before serving, stir 1 tablespoon softened butter into sauce. Serve with roast.
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Timmy Richmond
[email protected]This recipe is definitely a winner! The beef was cooked to perfection and the sauce was divine. I will definitely be making this again.
Antony Ahiavi
[email protected]I've never made beef tenderloin before, but this recipe made it easy. The beef turned out perfectly and the sauce was delicious.
ilyas Khan
[email protected]I made this recipe for a dinner party and it was a huge success. Everyone loved it!
Shipu Pal
[email protected]This recipe was a bit too salty for my taste. I think I'll use less salt next time.
Naim Mal
[email protected]I'm not a big fan of beef, but I really enjoyed this dish. The sauce was so rich and flavorful, it really made the beef.
TOMMI BLACKSON
[email protected]This recipe is a keeper! The beef was so tender and flavorful, and the sauce was to die for.
Shiva Choubey
[email protected]I found this recipe to be too complicated. There were too many steps and ingredients.
mubeen bulbul
[email protected]I was disappointed with this recipe. The beef was dry and the sauce was bland.
Izzatkhan Khanbaba
[email protected]I've made this recipe several times and it always turns out perfectly. It's my go-to recipe for a special occasion dinner.
Micheal Whitecotton
[email protected]I made this recipe for my family and they all loved it. Even my picky kids ate it all up.
Payton Kaziska
[email protected]I'm not a fan of mushrooms, but I loved this recipe. The sauce was so rich and flavorful, I couldn't get enough of it.
Clari Joseph
[email protected]This dish is definitely worth the effort. The beef was so tender and juicy, and the sauce was divine.
Malerie Magnusson
[email protected]I followed the recipe exactly and the beef turned out tough. I think I might have overcooked it. The sauce was delicious though.
Numan Mamund
[email protected]This recipe was a hit at my dinner party! The beef tenderloin was cooked to perfection and the mushroom port sauce was rich and flavorful. My guests raved about it.