Filet of Beef With Port or Madeira Sauce

Name: Filet of Beef With Port or Madeira Sauce
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Yield: 8 serving(s)
Ingredients: 1 (6 lb) tenderloin filet of beef, well trimmed; 6 medium mushrooms; 1 (10 3/4 ounce) can beef gravy; 7 tablespoons butter; salt; pepper; 2 tablespoons shallots or 2 tablespoons onions; 1/2 cup port wine or 1/2 cup madeira wine; 1 lemon

Submitted by KellyC

"My ex-mother-in-law gave me this recipe. It is decadent and delicious and I use it whenever I find beef tenderloin on sale. Perfect for an impressive dinner party."

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Ready In:: 50mins
Ingredients:: 9
Serves:: 8

ingredients

1 (6 lb) tenderloin filet of beef, well trimmed
6 medium mushrooms
1 (10 3/4 ounce) can beef gravy
7 tablespoons butter
salt
pepper
2 tablespoons shallots or 2 tablespoons onions
¹⁄₂ cup port wine or 1/2 cup madeira wine
1 lemon

directions

Heat 4 TBL butter in roasting pan on medium heat.
Add meat to the hot butter and brown it lightly on all sides.
Sprinkle with salt and pepper and set aside, covered with foil, until 30 minutes before serving time.
Wash, dry and slice the mushrooms.
Peel shallots or onions and chop enough to measure 2 TBL. In a medium skillet, melt 1 TBL butter. Add mushrooms and cook over medium heat for 5 minutes, stirring.
Sprinkle with salt and pepper . Add shallots or onions. Cook, stirring, until the liquid is reduced.
Add the can of beef gravy and 1/2 cup of wine.
Cook stirring until sauce is hot.
Taste and correct for seasoning then add a squeeze of fresh lemon.
Set the sauce aside.
Preheat the oven to 450F; place the browned filet in the preheated oven and roast 25 to 30 minutes for rare.
To test for doneness, pierce the meat to the center with a fork.
If the juices are red, it’s rare.
If pink it's medium.
Don't overcook the meat!
Transfer the meat to a serving dish, keep warm and allow to rest while you finish the sauce.
Pour off most of the fat from the roasting pan.
Add the mushroom sauce to the roasting pan over medium heat, stirring to incorporate the brown bits from the pan.
Add 2 TBL butter and stir until butter is barely melted.
Spoon some of the sauce over the meat and serve the rest on the side with the meat as it is sliced.