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Roast Tenderloin Of Beef with Mushroom, Onion, and Red Wine
2 ea 750 ml bottles dry red wine (such as Cabernet Sauvignon
1 ea 750 ml bottle tawny port
4 c Canned beef broth
6 tb Butter (3/4 stick)
1 1/2 lb Onions; chopped
2 tb Chopped fresh thyme -or-
2 ts Dried thyme
2 lb Mixed fresh wild mushrooms ;(such as shiitake and crimini), shiitake stems removed, all mushrooms thickly sliced
2 tb All purpose flour
2 ea 2 to 2-1/4 pound well trimmed beef tenderloins (from center or thick end)
2 tb Olive oil
Boil wine, port, and broth in a heavy, large Dutch oven until reduced to 6 cups, about 40 minutes. Meanwhile, melt 4 tablespoons butter in heavy large skillet over medium-high heat. Add onions 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 400F. Rub tenderloins with olive oil. Season with salt and pepper. Place in a roasting pan. Roast until thermometer inserted into thickest part of meat registers 125F, 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-inch thick slices. Overlap beef slices on platter. Spoon some sauce over. Serve, passing remaining sauce separately.