Roast Beef Tenderloin With Port-Mushroom Sauce

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Nutritional Info
  • Servings Per Recipe: 8
  • 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

View full nutritional breakdown of Roast Beef Tenderloin With Port-Mushroom Sauce calories by ingredient

Number of Servings: 8


    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 thyme
    1 cup less-sodium beef broth
    1/2 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.

TAGS:  Beef/Pork |