Ingrédients pour Beef Tenderloin In Mushroom Port Sauce
- 2 tablespoons olive oil
- 2 cloves minced garlic
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 2-pound beef tenderloin
- 3 tablespoons butter, plus 1 tablespoon softened butter (optional)
- 16 ounces sliced cremini mushrooms
- 1/4 cup finely chopped shallots
- 1 cup port wine
- 1/2 cup beef broth
- 1 tablespoon Dijon mustard
- 1 tablespoon cornstarch
- 2 tablespoons cold water
- aluminum foil
Cook Smarter with Sous, Your Kitchen Companion
Missing an ingredient for this Beef Tenderloin In Mushroom Port Sauce? Need a perfect wine pairing or a healthy side dish idea? Don't guess—ask Sous! Your AI-powered sous-chef is ready to help you swap ingredients, adjust serving sizes, and discover flavor tips in seconds.
Comment préparer Beef Tenderloin In Mushroom Port Sauce
- Preheat oven to 425°F (220°C).
- In a small bowl, combine 2 tablespoons olive oil, 2 cloves minced garlic, 1 teaspoon salt, and 1/2 teaspoon black pepper.
- Rub the mixture evenly over the surface of a 2-pound beef tenderloin.
- Heat a large nonstick skillet over medium-high heat. Add the tenderloin and sear on all sides until browned, about 2-3 minutes per side.
- Transfer the seared tenderloin to a rack in a shallow roasting pan.
- Insert a meat thermometer into the thickest part of the tenderloin.
- Do not add water or cover the roasting pan.
- Roast in the preheated oven for 30-35 minutes for medium-rare to medium doneness (internal temperature of 135°F (57°C) for medium-rare, 140°F (60°C) for medium).
- Meanwhile, prepare the sauce: In the same skillet, melt 1 1/2 tablespoons butter over medium-high heat.
- Add 8 ounces cremini mushrooms, sliced, and 1/4 cup finely chopped shallots. Cook and stir until the mushrooms are tender, about 5-7 minutes.
- Remove the mushrooms and shallots from the skillet and set aside.
- Repeat with another 1 1/2 tablespoons butter and 8 ounces of sliced cremini mushrooms.
- Set aside.
- In the same skillet, pour in 1 cup port wine and bring to a boil over high heat. Reduce heat and simmer for 5-7 minutes, or until the sauce has reduced and thickened slightly.
- Stir in 1/2 cup beef broth, 1 tablespoon Dijon mustard, and a slurry made from 1 tablespoon cornstarch mixed with 2 tablespoons cold water.
- Cook until the sauce has thickened and is bubbly, stirring occasionally, about 1-2 minutes.
- Return the cooked mushrooms and shallots to the sauce. Stir to combine.
- Remove the roast from the oven when the meat thermometer registers 135°F (57°C) for medium-rare or 140°F (60°C) for medium.
- Transfer the roast to a carving board and tent loosely with aluminum foil. Let stand for 15 minutes before carving.
- Carve the roast into slices.
- Just before serving, stir in 1 tablespoon of softened butter into the sauce (optional).
- Serve the beef tenderloin with the mushroom port sauce.
Nutrition Information (Approximate per serving)
Sodium
30 g
Sugar
17g
Fat
110g
Carbs
3g
