Beef Tenderloin in Mushroom Port Sauce
An impressive beef tenderloin, ideal for guests or family, features a rich sauce flavored with mushrooms and port wine.
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Instructions
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Preheat oven to 425 F.
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Combine olive oil, garlic, salt, and pepper, then rub onto the beef tenderloin.
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Heat a large nonstick skillet over medium-high heat and sear the beef on all sides.
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Transfer beef to a roasting pan with a rack, insert a meat thermometer, and roast for 30-35 minutes until it registers 135 F for medium-rare to medium doneness.
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While roasting, in the same skillet, cook half the mushrooms and shallots with 1.5 tablespoons butter until tender; remove. Repeat with remaining butter and mushrooms, then set aside.
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In the same skillet, boil port wine over high heat for 5-7 minutes until reduced to about 2 tablespoons. Stir in broth, mustard, and cornstarch mixture, cooking until slightly thickened and bubbly.
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Return cooked mushrooms to the sauce.
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Remove roast from oven, transfer to a carving board, tent with foil, and let rest for 15 minutes.
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Carve the roast into slices. If desired, stir 1 tablespoon softened butter into the sauce before serving with the roast.