Roast Beef Tenderloin With Port Mushroom Sauce

Roast Beef Tenderloin With Port Mushroom Sauce

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

How to Make It :
Step 1
Preheat oven to 350°.

Step 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.

Step 3
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).

Step 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.

Step 5
Cut beef crosswise into 16 slices; transfer to serving plates and top with mushroom sauce.

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