Roast Beef Tenderloin With Port-Mushroom Sauce
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Ingredients
2 teaspoons dried thyme
6 garlic cloves, minced
1 ¼ teaspoons salt, divided
¾ teaspoon ground black pepper
1 beef tenderloin, sliced in the center (2 1/2 pounds)
Cooking Spray
4 teaspoons butter
12 oz chopped cremini mushrooms
1 cup reduced-sodium beef broth
½ cup port or other sweet red wine
2 teaspoons cornstarch
2 tablespoons water
To make
Top the beef tenderloin slices with a thick sauce of cremini mushrooms and sweet red wine. This elegant beef cooking recipe is perfect for a treat.
Preheat the oven to 350 degrees.Combine thyme, garlic, 1 teaspoon salt and pepper; coat beef tenderloin with the mixture. Preheat a large nonstick skillet with cooking spray over medium-high heat. Add the beef; cook for 2 minutes on each side, until lightly browned. Flip the beef over.Place the pan in the oven; bake at 350 ° for 25-30 minutes or until the internal temperature reaches 125°. Transfer the beef to a cutting board; cover with foil and let stand for 10 minutes (internal temperature will rise to 130° for medium-deep-fried meat).Meanwhile, melt the butter in the same skillet over medium-high heat. Add the mushrooms and remaining salt; cook for 5 minutes, stirring frequently. Add the broth and wine; simmer for 8 minutes. Combine cornstarch and water; mix well. Add the sauce; simmer for 2 minutes or until slightly thickened.Slice the beef crosswise into 16 slices; transfer to serving plates and drizzle with the mushroom sauce.Wine selection from our expert: beef is perfectly combined with zinfandel "Montevina Terra d'Oro" ($18) from California. Its piquancy echoes the sharp taste of thyme. Tip: Most guests drink about 2 glasses of wine, and there are 4 glasses per bottle. So, if 8 people arrive, you will need at least 4 bottles of wine. Take some more, just in case. --Andrea Immer Robinson
Preheat the oven to 350 degrees.Combine thyme, garlic, 1 teaspoon salt and pepper; coat beef tenderloin with the mixture. Preheat a large nonstick skillet with cooking spray over medium-high heat. Add the beef; cook for 2 minutes on each side, until lightly browned. Flip the beef over.Place the pan in the oven; bake at 350 ° for 25-30 minutes or until the internal temperature reaches 125°. Transfer the beef to a cutting board; cover with foil and let stand for 10 minutes (internal temperature will rise to 130° for medium-deep-fried meat).Meanwhile, melt the butter in the same skillet over medium-high heat. Add the mushrooms and remaining salt; cook for 5 minutes, stirring frequently. Add the broth and wine; simmer for 8 minutes. Combine cornstarch and water; mix well. Add the sauce; simmer for 2 minutes or until slightly thickened.Slice the beef crosswise into 16 slices; transfer to serving plates and drizzle with the mushroom sauce.Wine selection from our expert: beef is perfectly combined with zinfandel "Montevina Terra d'Oro" ($18) from California. Its piquancy echoes the sharp taste of thyme. Tip: Most guests drink about 2 glasses of wine, and there are 4 glasses per bottle. So, if 8 people arrive, you will need at least 4 bottles of wine. Take some more, just in case. --Andrea Immer Robinson
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Author:Admin
Published: 11/20/2023 8:10 PM
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