Beef Tenderloin With Mushrooms, Onions And Reduced Wine Sauce

Total Time: 1 hr 35 mins Preparation Time: 1 hr Cook Time: 35 mins

Ingredients

• Servings: 6
• 2 cups dry red wine
• 1 cup tawny port
• 2 cups beef broth
• 3 tablespoons butter
• 2 onions, chopped
• 1 tablespoon fresh thyme, chopped (or use 1 teaspoon dryed)
• 3 -4 tablespoons butter
• 1 lb mushroom, thick sliced
• 1 tablespoon flour
• 1 (3 lb) beef tenderloin
• 3 tablespoons olive oil
• salt and pepper

Recipe

• 1 in a large pot boil wine, port and broth until reduced to 4 cups.
• 2 melt 3 tablespoons butter in a skillet and saute the onions until tender (about 5 minutes).
• 3 add in the thyme and then saute until the onions are deep brown in colour; transfer onions to a bowl.
• 4 add in 3-4 tablespoon more butter and saute the mushrooms until they release their moisture and are tender.
• 5 return the onions to the skillet; add in flour and stir with onions and mushrooms using a wooden spoon for 3 minutes.
• 6 stir the onion/mushroom mixture into the reduced wine mixture; simmer for about 1 hour (or until reduced further to about 3 cups) season with salt and pepper to taste.
• 7 rub olive oil all over the roast, then let the roast sit at room temperature for 1 hour before cooking.
• 8 just before cooking season with salt and pepper.
• 9 brown the roast on all sides on top of the stove, then place in a roating pan.
• 10 set oven to 400 degrees.
• 11 roast for about 35 minutes or until a meat thermometer reads 125 degrees f (for rare).
• 12 remove and tent with foil; let stand for 15 minutes before slicing.
• 13 pour the juices from the roast into the sauce, heat and serve with the roast.