How to make it

  • Boil Wine, port, and broth in heavy dutch oven until reduced to 6 cups ( about 40 min or more).
  • Meanwhile, melt 4 TBS of butter in a heavy large skillet over medium high heat.
  • Add onions and saute until tender, about 15 minutes.
  • Mix in thyme and saute and saute until onions are deep brown, about 10 minutes longer.
  • Transfer onions to a bowl.
  • Melt 2 TBS butter in same skillet.
  • Add mushrooms and saute until tender, about 15 min.
  • Return onions to the skillet.
  • Add flour and stir for about 3 minutes. Stir the mushroom mixture into the wine mixture.
  • Simmer over medium heat until thickened and reduced to 6 cups, stirring occasionally, about 1 hour.
  • Season to taste with salt and pepper.
  • Can be prepared a day in advance. Cover and refrigerate.
  • Preheat oven to 400degrees. Rub tenderloin of beef with olive oil. Season beef with salt and pepper. Place in roasting pan.
  • Roast until thermometer inserted into the thickest part of the meat registers 140-145 degrees F.
  • Remove from oven and let stand for at least 10 minutes.
  • Reheat sauce and pour over the beef.

Reviews & Comments 4

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  • elgourmand2 4 years ago
    Great post. We're due to whack a cow soon so this is downloaded for that occasion.
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    " It was excellent "
    juels ate it and said...
    Sounds delish! Thanks for the tip about stinking up the house, LOL.
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    " It was excellent "
    valinkenmore ate it and said...
    I was hoping the same thing Maureen - Terry - hint, hint!
    Great post and enjoy your holidays!
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  • maureenlaw 10 years ago
    I really love this, but I couldn't afford to make it. Maybe someone will make it and invite me over! High 5.
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