Classic Tenderloin with Balsamic Portobello Sauce
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Time
prep 0:20
total 1:20
Ingredients
| 4 lbs. | 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 dash | salt and pepper |
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Instructions
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.
Author's Comments
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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