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Beef Tenderloin With Mushrooms, Onions and Reduced Wine Sauce

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“There couldn't be a more delicious recipe for beef tenderloin, I imagine that this could be made using pork tenderloin, you will have to adjust the roasting time.”
1hr 35mins

Ingredients Nutrition


  1. In a large pot boil wine, Port and broth until reduced to 4 cups.
  2. Melt 3 tablespoons butter in a skillet and saute the onions until tender (about 5 minutes).
  3. Add in the thyme and then saute until the onions are DEEP brown in colour; transfer onions to a bowl.
  4. Add in 3-4 tablespoon more butter and saute the mushrooms until they release their moisture and are tender.
  5. Return the onions to the skillet; add in flour and stir with onions and mushrooms using a wooden spoon for 3 minutes.
  6. Stir the onion/mushroom mixture into the reduced wine mixture; simmer for about 1 hour (or until reduced further to about 3 cups) season with salt and pepper to taste.
  7. Rub olive oil all over the roast, then let the roast sit at room temperature for 1 hour before cooking.
  8. Just before cooking season with salt and pepper.
  9. Brown the roast on all sides on top of the stove, then place in a roating pan.
  10. Set oven to 400 degrees.
  11. Roast for about 35 minutes or until a meat thermometer reads 125 degrees F (for rare).
  12. Remove and tent with foil; let stand for 15 minutes before slicing.
  13. Pour the juices from the roast into the sauce, heat and serve with the roast.

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