A roasted beef tenderloin makes a deliciously elegant entrée for holiday meals and special occasions. This roast, which serves 6 people, has a simple seasoning crust of salt, pepper and garlic and a richly flavored sauce made with mushrooms and port wine.
Roasted Beef Tenderloin with Mushroom-Port Sauce
- 3 lb beef tenderloin roast
- 1 to 3 teaspoons freshly ground pepper, see notes
- 1 teaspoon salt
- 1 clove garlic, pressed
- 2 teaspoons olive oil
For the Mushroom-Port Sauce:
- 2 ounces dried mushrooms, e.g. porcini, chantarelle
- 8 ounces fresh mushrooms, sliced (we used oyster mushrooms)
- 1-1/2 cups beef broth
- 1 large shallot, finely chopped
- 1 clove garlic, finely chopped
- 3 tablespoons butter
- 1 tablespoon flour
- 1 cup tawny port
- 1/2 teaspoon Worcestershire sauce
- Salt and freshly ground black pepper
- Remove the tenderloin from the refrigerator and set aside for 30 minutes to remove the chill. Coat a roasting pan and rack with nonstick spray.
- Combine the pepper, salt, garlic and olive oil in a small bowl to form a paste. Place the tenderloin on the roasting rack and coat the top and sides with the seasoning paste. Set aside for another 30 minutes to come to room temperature.
- Meanwhile, reconstitute the dried mushrooms by warming the beef broth in a microwave-safe bowl for 2-1/2 to 3 minutes on high. Stir in the mushrooms and set aside for 30 minutes. Once the mushrooms have rehydrated, strain the liquid into a separate bowl and, if necessary, cut them into bite-sized pieces.
- Preheat the oven to 400°F.
- To continue with the sauce, melt the butter in a saucepan over medium heat. Add the shallots and garlic and sauté until fragrant, 2 minutes. Add the flour and continue cooking until the mixture turns pale golden in color, 3 to 4 minutes more. Transfer to a bowl and set aside.
- Add the port to the saucepan, increase the heat to medium-high and bring to boil. Cook for 5 minutes, then add the reserved mushroom liquid and bring to a rapid simmer. Stir in the shallot-flour mixture and continue cooking, stirring constantly, until the sauce starts to thicken, about 3 minutes. Add the Worcestershire, fresh and dried mushrooms and cook until the sauce reaches a thick, chunky consistency. Season to taste with salt and pepper and keep warm until ready to serve.
- Roast the tenderloin until an instant-read thermometer registers 120°F for rare or 125 to 130°F for medium rare. Begin checking the temperature after 18 minutes. Once the meat is done, tent with foil and allow it to rest for 15 minutes before carving.
- Cut into 1/2-inch thick slices and serve with the mushroom sauce.