Recipe

Beef Tenderloin With Red Wine And Mushrooms Recipe

	Cocoa08 / All my dishes 11 months, 2 weeks ago greenbeans oreganato, creamy garlic mashed potatoes, carrots with ginger-honey dressing, brussels sprouts with raisins... Prep:20m Cook:45m Servings:8	Cocoa08
	beef tenderloins

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Ingredients

1 (2-pound) beef tenderloin, trimmed

1 cup dry red wine

1/4 cup choppe flat-leaf parsley

1 tablespoon balsamic vinegar

1/2 teaspoon dried thyme

1/2 teaspoon salt(sea salt)

1/2 teaspoon freshly ground pepper

2 teaspoons extra-virgin olive oil

3/4 pound mixted fresh wild mushrooms, such as shiitake(stemmed), cremini, and oyster, halved if large

1 small onion, thinly sliced

1/2 cup reduced-sodium beef broth.

Directions

Remove the beef fromm the refrigerator and let stand at cool room temperature 1 hour.

Place an oven rack in the bottom third of the oven and preheat the oven to 450 degree F.

Combine1/2 cup of the wine, the parsely, vinegar, and thyme in a small bowl. Place the meat on a rack in a roasting pan. Brush with the wine mixture and sprinkle with 1/4 teaspoon of the salt and 1/4 teaspoon of the pepper. Roast until an instant-read thermometer inserted into the center of the meat registers 140 degree F. for medium, about 45 minutes. Transfer the beef to a cutting board; cover loosely with foil and let stand.

Meanwhile, heat the oil in a large nonstick skillet set over medium-high heat. Add the mushrooms, onions, the remaining 1/4 teaspoon of the salt and 1/4 teaspoon of pepper; cook, stirring frequently, until the mushrooms release some of their liquid and the onion is softened, about 10 minutes. Add the remaining 1/2 cup of wine and the broth. Cook until the liquid is reduced by half. Remove the skillet from the heat.

Cut the beef into 16 slices and serve with the mushroom mixture. 5 points

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