Beef Tenderloin in Mushroom Port Sauce

Beef Tenderloin Steak
LauriPatterson / Getty Images
Prep: 25 mins
Cook: 35 mins
Total: 60 mins
Servings: 6 servings
Nutrition Facts (per serving)
864 Calories
65g Fat
8g Carbs
58g Protein
Show Full Nutrition Label Hide Full Nutrition Label
Nutrition Facts
Servings: 6
Amount per serving
Calories 864
% Daily Value*
Total Fat 65g 83%
Saturated Fat 26g 131%
Cholesterol 208mg 69%
Sodium 1124mg 49%
Total Carbohydrate 8g 3%
Dietary Fiber 1g 5%
Total Sugars 3g
Protein 58g
Vitamin C 2mg 12%
Calcium 44mg 3%
Iron 8mg 44%
Potassium 1108mg 24%
*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.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

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 cloves garlic, minced

  • 1/2 teaspoon salt

  • 1/2 teaspoon coarsely ground black pepper

  • 3 pounds beef tenderloin, center cut, well-trimmed

  • 3 tablespoons unsalted 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 port wine

  • 1 (14 1/2-ounce) can beef broth

  • 1/4 cup coarse-grain Dijon-style mustard

  • 1 tablespoon cornstarch, dissolved in 2 tablespoons water

  • 1 tablespoon unsalted butter, softened, optional

Steps to Make It

  1. Gather the ingredients.

  2. Preheat oven to 425 F.

  3. Combine olive oil, garlic, salt, and pepper. Press evenly into surface of beef.

  4. Heat a large nonstick skillet over medium-high heat until hot. Brown beef evenly on all sides to sear.

  5. Transfer to rack in a shallow roasting pan. Insert meat thermometer so tip is centered in the thickest part of the roast, not resting in fat. Do not add water or cover. Roast in preheated oven about 30 to 35 minutes for medium-rare to medium doneness.

  6. 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.

  7. 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.

  8. Remove roast from oven when meat thermometer registers 135 F. Transfer roast to a 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).

  9. Carve roast into slices. If desired, immediately before serving, stir 1 tablespoon softened butter into sauce. Serve with roast.

  10. Enjoy!

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