| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats |
Dutch |
Beef, Meats |
10 |
Servings |
INGREDIENTS
| 500 |
ml |
Cabernet Sauvignon |
| 750 |
ml |
Tawny port |
| 4 |
c |
Low sodium beef broth |
| 6 |
tb |
Butter |
| 1 1/2 |
lb |
Onions; chopped or sliced |
| 2 |
ts |
Dried thyme |
| 2 |
lb |
Wild mushrooms; thickly sliced |
| 2 |
tb |
Flour |
| 4 1/2 |
lb |
Beef tenderloin; 2 roasts from center |
| 2 |
tb |
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 400º. Rub tenderloins with olive oil. Season with salt and
pepper. Place in roasting pan. Roast until thermometer inserted into
thickest part of meat registers 125ºF, 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 1/2² 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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