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Foodgeek: |
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Rating: |
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Servings: |
16 servings |
Prep. Time: |
:20 |
Total Time: |
1:20 |
Ingredients: |
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4 lb. beef tenderloin
1 tbsp. olive oil
1 tsp. pepper
1/2 tsp. dried thyme
Balsamic Portobello Sauce:
1 cup beef stock
2 portobello mushrooms, coarsely chopped
1 tbsp. balsamic vinegar or red wine vinegar
2 tsp. all-purpose flour
2 tsp. butter, softened
1 pinch salt and pepper
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Directions:
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For the Beef Tenderloin:
Place beef on rack in roasting pan. Brush with oil; sprinkle with pepper and thyme. Roast in 450°F oven for 40 to 50 minutes or until meat thermometer registers 140°F for rare, or until desired doneness.
Transfer to cutting board; tent with foil and let stand for 10 minutes before slicing thinly. Serve with Balsamic Portobello Sauce if you wish. Serves 16.
For the Balsamic Portobello Sauce:
Heat roasting pan over medium high heat for 1 minute. Pour in beef stock, stirring to scrape up any brown bits. Add mushrooms; cook, stirring frequently, for about 8 minutes or until very soft. Stir in vinegar.
Mix flour with butter until combined; whisk into pan and bring to boil, whisking constantly. Cook, whisking, for 1 minute or until glossy and thickened. Season with salt and pepper. Makes about 1-1/2 cups.
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Comments from olga
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Serve this dish with mushroom sauce or opt for the plain version if you wish.
Canadian Living Winning Tastes of Beef
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