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

Reviews & Comments 2

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    " It was excellent "
    aussie_meat_pie ate it and said...
    This is great and I like the ingredients in this - I can almost taste it.
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    " It was excellent "
    momo_55grandma ate it and said...
    very impressive Tenderloin love the recipe and the ingredients thanks high5
    Was this review helpful? Yes Flag

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