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Tenderloin with mushroom, Onion And Red Wine Sauce
500 ml Cabernet Sauvignon
750 ml Tawny port
4 c Low sodium beef broth
6 tb Butter
1 1/2 lb Onions; chopped or sliced
2 ts Dried thyme
2 lb Wild mushrooms; thickly sliced
2 tb Flour
4 1/2 lb Beef tenderloin; 2 roasts from center
2 tb Olive oil
Boil wine, Port and broth in heavy Dutch oven until reduced to 6 cups, about 40 minutes.
Meanwhile, melt 4 tbs butter in large skillet over medium-high heat. Add onions and saute until tender, about 15 minutes. Mix in thyme and saute until onions are deep brown, about 10 minutes longer. Transfer onions to bowl. Melt 2 tbs butter in same skillet. Add mushrooms and saute until tender, about 15 minutes. Return onions to skillet. Add flour and stir 3 minutes. Stir mushroom mixture into wine mixture. Simmer over medium heat until thickened and reduced to 6 cups, stirring occasionally, about 1 hour. Season to taste with salt and pepper. (Can be prepared 1 day ahead. Cover and refrigerate.)
Preheat oven to 400º. Rub tenderloins with olive oil. Season with salt and pepper. Place in roasting pan. Roast until thermometer inserted into thickest part of meat registers 125ºF, about 40 minutes for rare. Remove from oven and let stand 10 minutes.
Rewarm sauce over low heat. Mix in any juices from roasting pan. Slice tenderloins crosswise into 1/2" thick slices. Overlap beef slices on platter. Spoon some sauce over. Serve, passing remaining sauce separately.