Roast Beef Tenderloin With Port-Mushroom Sauce
- 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)
|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.