Roast Tenderloin of Beef Recipe
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Roast Tenderloin of Beef

two 750 ml bottles dry red wine, such as Cabernet Sauvignon
one 750 ml bottle tawny Port
4 cups canned beef broth
6 tablespoons butter
1˝ pounds onions, chopped
2 tablespoons chopped fresh thyme
2 pounds mixed fresh wild mushrooms, such as shiitake and crimini, shiitake stems removed, all thickly sliced
2 tablespoons all purpose flour
two 2 to 2 1/4 pound well trimmed beef tenderloins
2 tablespoons olive oil

Boil wine, Port and broth in heavy large Dutch oven until reduced to 6 cups, about 40 minutes. Meanwhile, melt 4 tablespoons butter in heavy large skillet over medium high heat. Add onions and sauté until tender, about 15 minutes. Mix in thyme and sauté until onions are deep brown, about 10 minutes longer. Transfer onions to bowl.

Melt 2 tablespoons butter in same skillet. Add mushrooms and sauté 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 400F. Rub tenderloin with olive oil. Season with salt and pepper. Place in roasting pan. Roast until thermometer inserted into thickest part of meat registers 125F., 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 ˝ inch thick slices.

Overlap beef slices on platter. Spoon some sauce over. Serve, passing remaining sauce separately. 10 servings.
 



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