Roast Beef Tenderloin With Port-Mushroom Sauce
- Number of Servings: 8
Ingredients
2 teaspoons dried thyme 6 garlic cloves, minced 1 1/4 teaspoons salt, divided 3/4 teaspoon black pepper 1 (2 1/2 pound) center-cut beef tenderloin, trimmed Cooking spray 4 teaspoons whipped butter* (can sub olive oil, if desired)12 ounces sliced cremini mushrooms 6 sprigs fresh thyme1 cup less-sodium beef broth1/2 cup port or other sweet red wine* 2 teaspoons cornstarch* 2 tablespoons water (or use additional broth)
1. Preheat oven to 350°.
2. Combine thyme, garlic, 1 teaspoon salt, and pepper; coat beef tenderloin with mixture. Heat a large ovenproof skillet with cooking spray over medium-high heat. Add beef; cook 2 minutes on 1 side until browned. Turn beef over.
3. Transfer skillet to oven; bake at 350° for 25-30 minutes or until internal temperature reaches 125°. Transfer beef to a carving board; tent with foil and let stand 10 minutes (internal temperature will rise to 130° for medium-rare).
4. Meanwhile, melt butter in same skillet over medium heat. Add mushrooms, fresh thyme and remaining salt; cook 5 minutes, stirring frequently. Add broth and wine; simmer 8 minutes. Combine cornstarch and water; mix well. Stir into sauce; simmer 2 minutes or until slightly thick. Remove thyme stems before serving.
5. Cut beef crosswise into 16 slices; transfer to serving plates and top with mushroom sauce.
Serving Size: Serves 8
Number of Servings: 8
Recipe submitted by SparkPeople user KLWOZNIAK.
2. Combine thyme, garlic, 1 teaspoon salt, and pepper; coat beef tenderloin with mixture. Heat a large ovenproof skillet with cooking spray over medium-high heat. Add beef; cook 2 minutes on 1 side until browned. Turn beef over.
3. Transfer skillet to oven; bake at 350° for 25-30 minutes or until internal temperature reaches 125°. Transfer beef to a carving board; tent with foil and let stand 10 minutes (internal temperature will rise to 130° for medium-rare).
4. Meanwhile, melt butter in same skillet over medium heat. Add mushrooms, fresh thyme and remaining salt; cook 5 minutes, stirring frequently. Add broth and wine; simmer 8 minutes. Combine cornstarch and water; mix well. Stir into sauce; simmer 2 minutes or until slightly thick. Remove thyme stems before serving.
5. Cut beef crosswise into 16 slices; transfer to serving plates and top with mushroom sauce.
Serving Size: Serves 8
Number of Servings: 8
Recipe submitted by SparkPeople user KLWOZNIAK.
Nutritional Info Amount Per Serving
- Calories: 402.6
- Total Fat: 27.3 g
- Cholesterol: 99.6 mg
- Sodium: 464.5 mg
- Total Carbs: 5.1 g
- Dietary Fiber: 0.4 g
- Protein: 30.0 g
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