Beef Tenderloin In Mushroom Port Sauce Recipe

Ingredients for Beef Tenderloin In Mushroom Port Sauce

• 2 tablespoons olive oil
• Garlic Cloves
• 1 teaspoon salt
• Fresh Coarse Ground Black Pepper
• 2-pound beef tenderloin
• 3 tablespoons butter
• Fresh Mushrooms
• Shallot
• 1 cup port wine
• Ready To Serve Beef Broth
• Dijon Style Mustard
• 1 tablespoon cornstarch

How to Make Beef Tenderloin In Mushroom Port Sauce

1. Preheat oven to 425°F (220°C).
2. In a small bowl, combine 2 tablespoons olive oil, 2 cloves minced garlic, 1 teaspoon salt, and 1/2 teaspoon black pepper.
3. Rub the mixture evenly over the surface of a 2-pound beef tenderloin.
4. 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.
5. Transfer the seared tenderloin to a rack in a shallow roasting pan.
6. Insert a meat thermometer into the thickest part of the tenderloin.
7. Do not add water or cover the roasting pan.
8. 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).
9. Meanwhile, prepare the sauce: In the same skillet, melt 1 1/2 tablespoons butter over medium-high heat.
10. 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.
11. Remove the mushrooms and shallots from the skillet and set aside.
12. Repeat with another 1 1/2 tablespoons butter and 8 ounces of sliced cremini mushrooms.
13. Set aside.
14. 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.
15. 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.
16. Cook until the sauce has thickened and is bubbly, stirring occasionally, about 1-2 minutes.
17. Return the cooked mushrooms and shallots to the sauce. Stir to combine.
18. 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.
19. Transfer the roast to a carving board and tent loosely with aluminum foil. Let stand for 15 minutes before carving.
20. Carve the roast into slices.
21. Just before serving, stir in 1 tablespoon of softened butter into the sauce (optional).
22. Serve the beef tenderloin with the mushroom port sauce.