Beef Tenderloin With Mushrooms, Onions and Reduced Wine Sauce

Submitted by Kittencalrecipezazz

"There couldn't be a more delicious recipe for beef tenderloin, I imagine that this could be made using pork tenderloin, you will have to adjust the roasting time."

 

• Ready In: 1hr 35mins
• Ingredients: 12
• Serves: 6

ingredients

• 473.18 ml dry red wine
• 236.59 ml tawny port
• 473.18 ml beef broth
• 44.37 ml butter
• 2 onions, chopped
• 14.79 ml fresh thyme, chopped (or use 1 teaspoon dryed)
• 44.37-59.16 ml butter
• 453.59 g mushroom, thick sliced
• 14.79 ml flour
• 1360.77 g beef tenderloin
• 44.37 ml olive oil
• salt and pepper

directions

1. In a large pot boil wine, Port and broth until reduced to 4 cups.
2. Melt 3 tablespoons butter in a skillet and saute the onions until tender (about 5 minutes).
3. Add in the thyme and then saute until the onions are DEEP brown in colour; transfer onions to a bowl.
4. Add in 3-4 tablespoon more butter and saute the mushrooms until they release their moisture and are tender.
5. Return the onions to the skillet; add in flour and stir with onions and mushrooms using a wooden spoon for 3 minutes.
6. Stir the onion/mushroom mixture into the reduced wine mixture; simmer for about 1 hour (or until reduced further to about 3 cups) season with salt and pepper to taste.
7. Rub olive oil all over the roast, then let the roast sit at room temperature for 1 hour before cooking.
8. Just before cooking season with salt and pepper.
9. Brown the roast on all sides on top of the stove, then place in a roating pan.
10. Set oven to 400 degrees.
11. Roast for about 35 minutes or until a meat thermometer reads 125 degrees F (for rare).
12. Remove and tent with foil; let stand for 15 minutes before slicing.
13. Pour the juices from the roast into the sauce, heat and serve with the roast.