Beef Tenderloin In Mushroom Wine Sauce Recipe

Ingredients for Beef Tenderloin In Mushroom Wine Sauce

• 3-pound beef tenderloin
• 1 tablespoon olive oil
• 1 teaspoon salt
• 1/2 teaspoon black pepper + 1/4 teaspoon black pepper for sauce
• 1/2 cup (1 stick) butter
• Onion
• 4 cloves garlic, minced
• Fresh Mushrooms
• Dry Red Wine
• 1 tablespoon Worcestershire sauce
• Dried Italian Seasoning
• Louisiana Hot Sauce
• 1/4 cup beef broth
• 2 tablespoons all-purpose flour

How to Make Beef Tenderloin In Mushroom Wine Sauce

1. Preheat oven to 450°F (232°C). Line a medium roasting pan with foil.
2. Pat a 3-pound beef tenderloin dry with paper towels. Lightly coat with 1 tablespoon olive oil.
3. Bring the beef to almost room temperature (about 30 minutes).
4. Season generously with 1 teaspoon salt and 1/2 teaspoon black pepper.
5. Place the seasoned tenderloin in the prepared roasting pan.
6. Roast uncovered for 15 minutes.
7. Meanwhile, prepare the sauce: Melt 1/2 cup (1 stick) butter in a medium saucepan over medium heat.
8. Add 1 large onion, thinly sliced, 4 cloves garlic, minced, and 8 ounces cremini mushrooms, sliced. Cook, stirring occasionally, for 6-7 minutes, until softened.
9. Add 1 cup dry red wine (such as Cabernet Sauvignon or Merlot), 1 tablespoon Worcestershire sauce, 1 teaspoon Italian seasoning, a pinch of red pepper flakes, and 1/4 teaspoon black pepper. Stir to combine.
10. In a small bowl, whisk together 1/4 cup beef broth and 2 tablespoons all-purpose flour until smooth.
11. Gradually whisk the flour mixture into the wine mixture in the saucepan. Bring to a simmer, stirring occasionally, for 10 minutes, or until the sauce has thickened and the onions are tender.
12. Remove the beef tenderloin from the oven. Reduce oven temperature to 425°F (218°C).
13. Pour the mushroom wine sauce over the tenderloin in the roasting pan.
14. Return to the oven and roast for 16-18 minutes more, or until a meat thermometer inserted into the thickest part registers 130-135°F (54-57°C) for medium-rare.
15. Remove from oven and let the beef rest for 10-15 minutes before slicing and serving. This allows the juices to redistribute, resulting in a more tender and flavorful roast.
16. Transfer the beef to a serving platter and spoon the sauce over it. Serve immediately and enjoy!