Beef Tenderloin with Red Wine and MushroomsFrom cocoa08 8 years ago
- 1 (2-pound) beef tenderloin, trimmed shopping list
- 1 cup dry red wine shopping list
- 1/4 cup choppe flat-leaf parsley shopping list
- 1 tablespoon balsamic vinegar shopping list
- 1/2 teaspoon dried thyme shopping list
- 1/2 teaspoon salt(sea salt) shopping list
- 1/2 teaspoon freshly ground pepper shopping list
- 2 teaspoons extra-virgin olive oil shopping list
- 3/4 pound mixted fresh wild mushrooms, such as shiitake(stemmed), cremini, and oyster, halved if large shopping list
- 1 small onion, thinly sliced shopping list
- 1/2 cup reduced-sodium beef broth. shopping list
How to make it
- 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
The Cookcocoa08 Oakman, AL
The Rating2 people
- Not added to any groups yet!