Beef Tenderloin in Mushroom Port Sauce Recipe

Beef Tenderloin Steak
LauriPatterson / Getty Images
  • 60 mins
  • Prep: 25 mins,
  • Cook: 35 mins
  • Yield: 6 portions (6 servings)
Ratings (6)

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.

What You'll Need

  • 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

How to Make It

  1. Heat oven to 425 degrees F.
  2. 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.
  1. 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.
  2. 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.
  3. 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).
  4. Carve roast into slices. If desired, immediately before serving, stir 1 tablespoon softened butter into sauce. Serve with roast.
Nutritional Guidelines (per serving)
Calories 707
Total Fat 34 g
Saturated Fat 14 g
Unsaturated Fat 15 g
Cholesterol 223 mg
Sodium 464 mg
Carbohydrates 21 g
Dietary Fiber 3 g
Protein 70 g
(The nutrition information on our recipes is calculated using an ingredient database and should be considered an estimate. Individual results may vary.)