Classic Tenderloin With Balsamic Portabella Sauce

Name: Classic Tenderloin With Balsamic Portabella Sauce
Prep time: 15 min
Cook time: 1 h
Total time: 1 h 15 min
Yield: 16 serving(s)
Ingredients: 4 lbs beef tenderloin; 1 tablespoon olive oil; 1 teaspoon pepper; 1/2 teaspoon dried thyme; 1 cup beef stock; 2 portabella mushrooms, coarsely chopped; 1 tablespoon balsamic vinegar or 1 tablespoon red wine vinegar; 2 teaspoons all-purpose flour; 2 teaspoons butter, softened; 1 pinch salt; 1 pinch pepper

Submitted by Olha7397

"Serve this dish with mushroom sauce or opt for the plain version if you wish."

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photo by Cook4_6

Ready In:: 1hr 15mins
Ingredients:: 11
Serves:: 16

ingredients

4 lbs beef tenderloin
1 tablespoon olive oil
1 teaspoon pepper
¹⁄₂ teaspoon dried thyme
BASLAMIC PORTOBELLO SAUCE
1 cup beef stock
2 portabella mushrooms, coarsely chopped
1 tablespoon balsamic vinegar or 1 tablespoon red wine vinegar
2 teaspoons all-purpose flour
2 teaspoons butter, softened
1 pinch salt
1 pinch pepper

directions

FOR THE BEEF TENDERLOIN: Place beef on rack in roasting pan. Brush with oil; sprinkle with pepper and thyme. Roast in 450°F oven for 40 to 50 minutes or until meat thermometer registers 140°F for rare, or until desired doneness.
Transfer to cutting board; tent with foil and let stand for 10 minutes before slicing thinly. Serve with Balsamic Portobello Sauce if you wish. Serves 16.
FOR THE PORTOBELLO SAUCE: Heat roasting pan over medium high heat for 1 minute. Pour in beef stock, stirring to scrape up any brown bits. Add mushrooms; cook, stirring frequently, for about 8 minutes or until very soft. Stir in vinegar.
Mix flour with butter until combined; whisk into pan and bring to boil, whisking constantly. Cook, whisking, for 1 minute or until glossy and thickened. Season with salt and pepper. Makes about 1 1/2 cups.
Canadian Living Winning Tastes of Beef.

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Reviews

I made this for dinner last Friday night and everyone in my family (and I cook for six :) absolutely loved it. Don't change a thing, it comes out perfect! 2015 - I made this for Christmas Dinner and it was excellent! I added a splash of red wine, an extra splash of beef broth and a splash cream to the sauce because it evaporated a bit too much while finishing up the sides. Excellent!

Cook4_6