Classic Tenderloin With Balsamic Portabella Sauce |
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Prep Time: 15 Minutes Cook Time: 45 Minutes |
Ready In: 60 Minutes Servings: 16 |
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Serve this dish with mushroom sauce or opt for the plain version if you wish. Ingredients:
4 lbs beef tenderloin |
1 tablespoon olive oil |
1 teaspoon pepper |
1/2 teaspoon dried thyme |
1 cup beef stock |
2 portabella mushrooms, coarsely chopped |
1 tablespoon balsamic vinegar or 1 tablespoon red wine vinegar |
2 teaspoons all-purpose flour |
2 teaspoons butter, softened |
1 pinch salt |
1 pinch pepper |
Directions:
1. 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.
2. 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.
3. FOR THE 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.
4. 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.
5. Canadian Living Winning Tastes of Beef.
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