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Cabernet Tenderloin Recipe

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This recipe for Cabernet Tenderloin, by , is from The Fate of Eight: a Lehigh Valley eating experience, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Jen Pickering
Added: Tuesday, September 2, 2008

Category:
Category:

Ingredients:  
Ingredients:  
1 bottle of Simi Cabernet
2 c. beef broth
3 Tbl. butter
1 lg. spanish white onion
1 Tbl. fresh thyme
3 kinds of wild mushrooms (shitake, bella & button)
2 Tbl. flour
2-4 lbs. Beef tenderloin

Directions:
Directions:
Boil 3/4 bottle of wine (2 glasses for the cook!) and 2 c. beef broth for 40 minutes. In lg. skillet, melt 1 1/2 Tbl. butter & saute onions (15 min. until brown). Mix in thyme & brown 15 more minutes. Transfer to bowl. Melt other 1 1/2 Tbl. butter & saute mushrooms for 15 minutes. Return onions & add wine mix & flour. Simmer over medium heat for 1 hour. Room temperature tenderloin. Preheat oven to 425 degrees. Rub meat with olive oil and roasted minced garlic. Fat side up in shallow roasting pan & cook until 130 degrees. Do not cover or add any juices. (4 lbs.- 3/4 to 1 hour) Make sure to let stand 15 min. before cutting! Spoon over cabernet/mushroom sauce.

Number Of Servings:
Number Of Servings:
8
Preparation Time:
Preparation Time:
2 hrs. for sauce, 1 hour for meat

 

 

 

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