Roast tenderloin with mushroom onion and red wine sauce

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Photo: chefdecuisine.com

Prep Time:
30 minutes
Cooking Time:
1 hour 30 minutes
Servings:
6


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  •  Tags for<b>Roast tenderloin with mushroom onion and red wine sauce
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  • main ingredients:
  • beef Pageturner Cookbook
  • red-wine Pageturner Cookbook
  • mushroom Pageturner Cookbook
  • onion Pageturner Cookbook
  • type of dish:
  • main Pageturner Cookbook
  • Country cuisine:
  • France Pageturner Cookbook
  • Argentina Pageturner Cookbook
  • specific recipes:
  • Chef-recipe Pageturner Cookbook
  • season and occasion:
  • Graduation Pageturner Cookbook
  • Type of meal:
  • dinner Pageturner Cookbook
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    Ingredients

    • 2 cups dry red wine
      1 cup Tawny port wine
      2 cups canned beef broth
      3 tablespoons butter
      12 ounces onions, chopped
      1 tablespoon fresh thyme, chopped
      2 tablespoons butter
      1 pound mushrooms (shitake and crimini) thickly sliced
      1 tablespoon flour
      2 1/2 pounds beef tenderloin, trimmed
      1 tablespoon olive oil

    Directions

    In a large pot, Boil wine, Port and broth until reduced to 4 cups. Melt butter in skillet.
    Add onions and sauté until tender. Mix in thyme and sauté until onions are deep brown.
    Transfer onions to bowl. Melt 2 tablespoons butter in same skillet. Add mushrooms and sauté until tender.
    Return onions to skillet. Add flour and stir 3 minutes. Stir mushroom mixture into reduced wine mixture.
    Simmer until thickened and reduced to 3 cups, stirring occasionally, about 1 hour. Season with salt and pepper.
    Preheat oven to 400degrees. Rub meat with olive oil. Season with salt and pepper.
    Place beef in a large roasting pan. Brown evenly on top of stove. Roast until meat thermometer inserted into center of beef registers 125 degrees F. for rare , about 25 minutes.
    Remove from oven and cover with foil, let stand for 10 to 15 minutes. Slice beef on a cutting board.
    Arrange on serving platter.
    Pour juices from roasts into sauce. Heat sauce and serve with beef.

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