Roast Beef Tenderloin With Port-Mushroom Sauce

beef-tenderloin-mushroom-sauce Photo: Tina Rupp; Styling: Renata Chaplynsky


  • 2 teaspoons dried thyme
  • 6 garlic cloves, minced
  • 1 1/4 teaspoons salt, divided
  • 3/4 teaspoon black pepper
  • 1 (2 1/2 pound) center-cut beef tenderloin, trimmed
  • Cooking spray
  • 4 teaspoons butter
  • 12 ounces sliced cremini mushrooms
  • 1 cup less-sodium beef broth
  • 1/2 cup port or other sweet red wine
  • 2 teaspoons cornstarch
  • 2 tablespoons water


1. Preheat oven to 350°.

2. Combine thyme, garlic, 1 teaspoon salt, and pepper; coat beef tenderloin with mixture. Heat a large ovenproof skillet with cooking spray over medium-high heat. Add beef; cook 2 minutes on 1 side until browned. Turn beef over.

3. Transfer skillet to oven; bake at 350° for 25-30 minutes or until internal temperature reaches 125°. Transfer beef to a carving board; tent with foil and let stand 10 minutes (internal temperature will rise to 130° for medium-rare).

4. Meanwhile, melt butter in same skillet over medium heat. Add mushrooms and remaining salt; cook 5 minutes, stirring frequently. Add broth and wine; simmer 8 minutes. Combine cornstarch and water; mix well. Stir into sauce; simmer 2 minutes or until slightly thick.

5. Cut beef crosswise into 16 slices; transfer to serving plates and top with mushroom sauce.

Our expert's wine pick: The beef is perfect with Montevina Terra d'Oro Zinfandel ($18) from California. Its spice echoes the peppery thyme flavor. Tip: Most guests drink about 2 glasses of wine, and there are 4 glasses per bottle. So if 8 people are coming, you'll need at least 4 bottles of wine. Get a few extra, just in case. --Andrea Immer Robinson

    Top slices of beef tenderloin with a rich sauce of cremini mushrooms and sweet red wine.  This elegant beef recipe is an ideal choice for entertaining. 
  • Yield: 8 servings (serving size: 2 slices beef and 1/4 cup sauce)

Nutritional Information

Calories per serving: 349
Fat per serving: 22g
Saturated fat per serving: 9g
Monounsaturated fat per serving: 9g
Polyunsaturated fat per serving: 1g
Protein per serving: 28g
Carbohydrate per serving: 5g
Fiber per serving: 0.0g
Cholesterol per serving: 93mg
Iron per serving: 4mg
Sodium per serving: 250mg
Calcium per serving: 25mg

Good to Know

Careful trimming cuts even more fat from this naturally lean cut of beef. Use low-sodium broth and just a pinch of salt to keep the sodium count in check too—although some people with hypertension may need to eliminate salt completely.

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