"Fish, to taste right, must swim three times - in water, in butter, and in wine."--Polish Proverb

Tenderloin of Beef with sauteed Mushrooms in port sauce Recipe

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This recipe for Tenderloin of Beef with sauteed Mushrooms in port sauce, by , is from The Step by Step Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Peggy Scott
Added: Monday, November 19, 2007


3 lbs. well-trimmed beef tenderloin roast, center cut
3 Tbsp. butter, divided use,
2 large cloves garlic, crushed,
1/2 tsp. salt,

3 Tbsp. butter
1 lb. mixed fresh mushrooms (stems removed and cut in half),
1/4 c. finely chopped shallots,
1 c. high quality port,
1 (13 3/4 to 14 1/2) oz. can beef broth,
1/4 c. coarse grain Dijon-style mustard,
1 Tbsp. cornstarch (or arrowroot) dissolved in 2 Tbsp. water,
1 Tbsp. butter

Preheat oven to 425. Combine seasoning ingredients, press evenly onto surface of beef roast. Heat large nonstick skillet on medium-high heat until hot. Roast meat evenly on all sides to sear. Transfer to rack in shallow roasting pan. Insert meat thermometer so tip is in the thickest part of the roast, not resting in fat. Do not add water or cover. Roast about 30 to 35 minutes for medium, rare to medium.

Meanwhile, for sauce, in same skillet, heat 1/2 the butter over medium heat until hot. Add half the mushrooms and all the shallots. Cook and stir until mushrooms are tender. Remove from skillet. Repeat with remaining butter and mushrooms. Remove from skillet.

In the same skillet, bring port to a boil over high heat; cook 5-7 minutes or until almost syrupy (you will be left with approximately 2 Tablespoons). Stir in broth, mustard and arrowroot mixture. Mix until slightly thickened and bubbly, stirring occasionally. Return mushrooms to sauce.

Remove roast to cutting board; tent loosely with aluminum foil. Let stand 10 minutes. Carve roast in slices. If desired, immediately before serving, stir 1 Tbsp. of butter into the sauce and serve with roast.




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