|Nutritional Guidelines (per serving)|
|Servings: 6 portions (6 servings)|
|Amount per serving|
|% Daily Value*|
|Total Fat 34g||44%|
|Saturated Fat 14g||72%|
|Total Carbohydrate 21g||8%|
|Dietary Fiber 3g||10%|
|*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.|
Easy enough to make for a family dinner, yet elegant enough to serve to the most prestigious guests. The mushrooms and port wine make an incredibly rich and flavorful sauce for the tenderloin roast.
National Cattlemen's Beef Association
- 1 tablespoon olive oil
- 2 large cloves garlic, minced
- 1/2 teaspoon salt
- 1/2 teaspoon coarsely ground black pepper
- 3 pounds well-trimmed beef tenderloin roast, center cut
- 3 tablespoons butter
- 1 pound mixed fresh mushrooms (shiitake, cremini, and oyster), stems removed and cut in half if large
- 1/4 cup finely chopped shallots
- 1 cup good port wine
- 1 can (13 3/4 to 14 1/2 oz.) ready-to-serve beef broth
- 1/4 cup coarse-grain Dijon-style mustard
- 1 tablespoon cornstarch, dissolved in 2 tbsp. water
- Optional: 1 tablespoon butter, softened
Heat oven to 425 degrees F.
Combine olive oil, garlic, salt, and pepper. Press evenly into surface of beef. Heat large nonstick skillet over medium-high heat until hot. Brown beef evenly on all sides to sear. Transfer to rack in shallow roasting pan. Insert meat thermometer so tip is centered in thickest part of the roast, not resting in fat. Do not add water or cover. Roast in 425 F. oven about 30 to 35 minutes for medium-rare to medium doneness.
Meanwhile, in the same skillet, heat 1-1/2 tablespoons butter over medium-high heat until hot. Add half of the mushrooms and the shallots. Cook and stir until mushrooms are tender. Remove from skillet. Repeat with remaining butter and mushrooms. Set aside.
In the same skillet, bring port wine to a boil over high heat. Cook 5 to 7 minutes or until almost syrupy (reduced to about 2 tablespoons). Stir in broth, mustard, and cornstarch mixture. Cook until slightly thickened and bubbly, stirring occasionally. Return mushrooms to the sauce.
Remove roast from oven when meat thermometer registers 135 F. Transfer roast to carving board. Tent loosely with aluminum foil. Let stand 15 minutes. (Temperature will continue to rise about 10 degrees to reach 145 F for medium rare).
Carve roast into slices. If desired, immediately before serving, stir 1 tablespoon softened butter into sauce. Serve with roast.