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Serves: 6
If they like it, it serves 6 otherwise  - thinking face emoji
Preparation time: 30 minutes
Cooking time: 1 hour 30 minutes
Totaltime: 2 hours 0 minutes


  • 2 cups dry red wine
    1 cup Tawny port wine
    2 cups canned beef broth
    3 tablespoons butter
    12 ounces onions, chopped
    1 tablespoon fresh thyme, chopped
    2 tablespoons butter
    1 pound mushrooms (shitake and crimini) thickly sliced
    1 tablespoon flour
    2 1/2 pounds beef tenderloin, trimmed
    1 tablespoon olive oil


  • In a large pot, Boil wine, Port and broth until reduced to 4 cups. Melt butter in skillet.
    Add onions and sauté until tender. Mix in thyme and sauté until onions are deep brown.
    Transfer onions to bowl. Melt 2 tablespoons butter in same skillet. Add mushrooms and sauté until tender.
    Return onions to skillet. Add flour and stir 3 minutes. Stir mushroom mixture into reduced wine mixture.
    Simmer until thickened and reduced to 3 cups, stirring occasionally, about 1 hour. Season with salt and pepper.
    Preheat oven to 400degrees. Rub meat with olive oil. Season with salt and pepper.
    Place beef in a large roasting pan. Brown evenly on top of stove. Roast until meat thermometer inserted into center of beef registers 125 degrees F. for rare , about 25 minutes.
    Remove from oven and cover with foil, let stand for 10 to 15 minutes. Slice beef on a cutting board.
    Arrange on serving platter.
    Pour juices from roasts into sauce. Heat sauce and serve with beef.
Have you tried the recipe?

Roast tenderloin with mushroom onion and red wine sauce

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