Classic Tenderloin With Balsamic Portabella Sauce

Serve this dish with mushroom sauce or opt for the plain version if you wish.

• Ready In: 1 hr 15 mins
• Serves: 16

Ingredients

• 4  lbs beef tenderloin
• 1  tablespoon olive oil
• 1  teaspoon pepper
• 1⁄2 teaspoon dried thyme

• BASLAMIC PORTOBELLO SAUCE

• 1  cup  beef stock
• 2  portabella mushrooms, coarsely chopped
• 1  tablespoon  balsamic vinegar or 1  tablespoon red wine vinegar
• 2  teaspoons all-purpose flour
• 2  teaspoons butter, softened
• 1  pinch salt
• 1  pinch pepper

Directions

1. FOR THE BEEF TENDERLOIN: Place beef on rack in roasting pan. Brush with oil; sprinkle with pepper and thyme. Roast in 450°F oven for 40 to 50 minutes or until meat thermometer registers 140°F for rare, or until desired doneness.
2. Transfer to cutting board; tent with foil and let stand for 10 minutes before slicing thinly. Serve with Balsamic Portobello Sauce if you wish. Serves 16.
3. FOR THE PORTOBELLO SAUCE: Heat roasting pan over medium high heat for 1 minute. Pour in beef stock, stirring to scrape up any brown bits. Add mushrooms; cook, stirring frequently, for about 8 minutes or until very soft. Stir in vinegar.
4. Mix flour with butter until combined; whisk into pan and bring to boil, whisking constantly. Cook, whisking, for 1 minute or until glossy and thickened. Season with salt and pepper. Makes about 1 1/2 cups.
5. Canadian Living Winning Tastes of Beef.