Beef Tenderloin With Mushrooms, Onions and Reduced Wine Sauce

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READY IN: 1hr 35mins
SERVES: 6
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

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