Roasted Beef Tenderloin Roast with Port Wine Sauce
This beef tenderloin roast is coated with a simple blend of salt, pepper and garlic and served with a chunk sauce made with mushrooms and port wine.
Servings: 6 servings
Ingredients
- 3 lb beef tenderloin roast
- 2 teaspoons freshly ground black pepper (see notes)
- 1-1/2 teaspoons kosher salt
- 1 clove garlic pressed (or minced)
- 1 tablespoon butter softened
- 2 teaspoons olive oil
For the Port Wine Mushroom Sauce:
- 2 ounces dried porcini mushrooms
- 8 ounces cremini or white button mushrooms trimmed and sliced
- 1-1/2 cups beef broth
- 1 medium shallot minced
- 1 clove garlic minced
- 3 tablespoons butter
- 1 tablespoon flour
- 1 cup port wine preferably tawny
- 1/2 teaspoon Worcestershire sauce
- Salt and freshly ground black pepper
Instructions
Prepare the beef for roasting:
- 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, butter 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 allow the roast to come to room temperature. Preheat the oven to 400°F.
Make the port wine mushroom sauce:
- While the beef tenderloin is coming to room temperature, make the port wine mushroom sauce. Start by rehydrating the dried mushrooms. Warm 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 cut them into bite-sized pieces.
- Melt the butter in a saucepan over medium heat. Add the shallots and garlic and sauté until fragrant, 2 minutes. Sprinkle with 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 wine to the saucepan, increase the heat to medium-high and bring it to a boil for 5 minutes. Stir in the reserved mushroom liquid and as soon as it reaches a simmer, whisk in the shallot and flour mixture. Reduce the heat to medium and continue cooking, stirring often, until the sauce shows signs of thickening, about 3 minutes.
- Add the Worcestershire sauce and mushrooms and continue cooking, stirring often, until the sauce reaches a thick, gravy-like consistency, about 5 minutes more. Season to taste with salt and pepper, remove from the heat and cover.
Roast the beef tenderloin:
- Roast the tenderloin until an instant-read thermometer registers 120°F for rare or 125°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.
- While the beef is resting, reheat the sauce over low heat until warmed through.
- Once the beef tenderloin has rested, cut it into 1/2-inch thick slices. Serve with the mushroom sauce.
Notes
ABOUT THE BLACK PEPPER: This roast has a slightly spicy black pepper crust. If you're not fond of a pronounced black pepper flavor, feel free to cut the quantity of pepper back to 1/2 teaspoon.
Shopping For A Beef Tenderloin Roast
Ask your butcher for the center portion of the beef tenderloin (often labeled as Châteaubriand) and have him trim the silver skin for you. You'll need about 6 ounces of meat for each guest, so if you're feeding more than six, we suggest buying multiple roasts of equal size and diameter and roasting them together.Beef Tenderloin Doneness Temperatures
- Rare: 115 to 120°F
- Medium-Rare: 120 to 125°F (recommended)
- Medium: 130 to 135°F
- Medium-Well: 140 to 145°F
Nutrition
Calories: 177 | Total Fat: 7g | Cholesterol: 15mg | Sodium: 864mg | Carbohydrates: 16g | Fiber: 2g | Sugar: 4g | Protein: 3g