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Tenderloin W/mushroom, Onion And Red Wine Sauce

January 30, 2023

CATEGORY	CUISINE	TAG	YIELD
Meats	Dutch	Beef, Meats	10	Servings

INGREDIENTS

500		Cabernet Sauvignon
750		Tawny port
4	c	Low sodium beef broth
6	T	Butter
1 1/2	lb	Onions, chopped or sliced
2	t	Dried thyme
2	lb	Wild mushrooms, thickly
		sliced
2	T	Flour
4 1/2	lb	Beef tenderloin, 2 roasts
		from center
2	T	Olive oil

INSTRUCTIONS

Boil wine, Port and broth in heavy Dutch oven until reduced to 6 cups,
about 40    minutes.  Meanwhile, melt 4 tbs butter in large skillet
over medium-high heat.  Add onions and saute until tender, about 15
minutes. Mix in thyme and  saute until onions are deep brown, about 10
minutes longer. Transfer  onions to bowl. Melt 2 tbs butter in same
skillet. Add mushrooms and  saute until tender, about 15 minutes.
Return onions to skillet. Add  flour and stir 3 minutes. Stir mushroom
mixture into wine mixture.  Simmer over medium heat until thickened and
reduced to 6 cups,  stirring occasionally, about 1 hour. Season to
taste with salt and  pepper. (Can be prepared 1 day ahead. Cover and
refrigerate.)  Preheat oven to 400Â°. Rub tenderloins with olive oil.
Season with  salt and pepper. Place in roasting pan. Roast until
thermometer  inserted into thickest part of meat registers 125Â°F,
about 40  minutes for rare. Remove from oven and let stand 10 minutes.
Rewarm sauce over low heat. Mix in any juices from roasting pan. Slice
tenderloins crosswise into 1/2Â² thick slices. Overlap beef slices on
platter. Spoon some sauce over. Serve, passing remaining sauce
separately.  Recipe by: Bon Appetit, 12/95  Posted to EAT-L Digest  by
Betsy Burtis <ebburtis@IX.NETCOM.COM> on  Feb 1, 1998

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Nutrition (calculated from recipe ingredients) ---------------------------------------------- Calories: 119 Calories From Fat: 86 Total Fat: 9.7g Cholesterol: 18.3mg Sodium: 3.9mg Potassium: 105.4mg Carbohydrates: 7.7g Fiber: 1.3g Sugar: 2.9g Protein: 1g