Roast Beef Tenderloin With Port-Mushroom Sauce

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Roast Beef Tenderloin With Port-Mushroom Sauce

Post  justmecookin on Sat Dec 18, 2010 8:07 pm

Roast Beef Tenderloin With Port-Mushroom Sauce

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

Preheat oven to 350. 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.

Transfer skillet to oven; bake at 350 for 25-30 minutes or until internal temperature reaches 125. Transfer beef to a carving board; tent with foil and let stand 10 minutes (internal temperature will rise to 130 for medium-rare).

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. Cut beef crosswise into 16 slices; transfer to serving plates and top with mushroom sauce. Makes 8 servings

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