Search for anything:

Classic Tenderloin

beef - other

4 pounds beef tenderloin
1 tablespoon olive oil
1 teaspoon pepper
1/2 teaspoon dried thyme
----Balsamic Portobello Sauce----
1 cup beef stock
2 portobello mushrooms; coarsely chopped
1 tablespoon balsamic or red wine vinegar
2 teaspoons all-purpose flour
2 teaspoons butter; softened
1/8 teaspoon salt; or to taste
1/8 teaspoon pepper; or to taste

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. 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.

Contributor: Canadian Living - Winning Tastes of Beef

Yield: 16 servings

---

Chinese Recipes - Indian Recipes - Italian Recipes - German Recipes

MENU