Roast Beef Tenderloin With Port-Mushroom Sauce Recipe

Name: Roast Beef Tenderloin With Port-Mushroom Sauce
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 teaspoons dried thyme; 6 garlic cloves, minced; 1 1/4 teaspoons salt, divided; 3/4 teaspoon black pepper; 1 (2 1/2 pound) center-cut beef tenderloin, trimmed; Cooking spray; 4 teaspoons butter; 12 ounces sliced cremini mushrooms; 1 cup less-sodium beef broth; 1/2 cup port or other sweet red wine; 2 teaspoons cornstarch; 2 tablespoons water

Servings: persons

2 teaspoons dried thyme
6 garlic cloves, minced
1 1/4 teaspoons salt, divided
3/4 teaspoon black pepper
1 (2 1/2 pound) center-cut beef tenderloin, trimmed
Cooking spray
4 teaspoons butter
12 ounces sliced cremini mushrooms
1 cup less-sodium beef broth
1/2 cup port or other sweet red wine
2 teaspoons cornstarch
2 tablespoons water

1
Preheat oven to 350u00b0.
2
Combine thyme, garlic, 1 teaspoon salt, and pepper; coat beef tenderloin with mixture. Heat a large ovenproof skillet with cooking spray over medium-high heat. Add beef; cook 2 minutes on 1 side until browned. Turn beef over.
3
Transfer skillet to oven; bake at 350u00b0 for 25-30 minutes or until internal temperature reaches 125u00b0. Transfer beef to a carving board; tent with foil and let stand 10 minutes (internal temperature will rise to 130u00b0 for medium-rare).
4
Meanwhile, melt butter in same skillet over medium heat. Add mushrooms and remaining salt; cook 5 minutes, stirring frequently. Add broth and wine; simmer 8 minutes. Combine cornstarch and water; mix well. Stir into sauce; simmer 2 minutes or until slightly thick.
5
Cut beef crosswise into 16 slices; transfer to serving plates and top with mushroom sauce.
6
Our expert's wine pick: The beef is perfect with Montevina Terra d'Oro Zinfandel ($18) from California. Its spice echoes the peppery thyme flavor. Tip: Most guests drink about 2 glasses of wine, and there are 4 glasses per bottle. So if 8 people are coming, you'll need at least 4 bottles of wine. Get a few extra, just in case. --Andrea Immer Robinson

357

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 2 teaspoons dried thyme, 6 garlic cloves, minced, 1 1/4 teaspoons salt, divided, 3/4 teaspoon black pepper, and more.

Yes, Roast Beef Tenderloin With Port-Mushroom Sauce falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Roast Beef Tenderloin With Port-Mushroom Sauce

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