Beef Tenderloin With Mushrooms, Onions and Reduced Wine Sauce

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: 1 hr 35 mins
• Serves: 6

Ingredients

• 2  cups dry red wine
• 1  cup  tawny port
• 2  cups beef broth
• 3  tablespoons butter
• 2  onions, chopped
• 1  tablespoon fresh thyme, chopped (or use 1 teaspoon dryed)
• 3 -4  tablespoons butter
• 1  lb mushroom, thick sliced
• 1  tablespoon flour
• 1 (3 lb)  beef tenderloin
• 3  tablespoons 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.