Ready in 45 minutes
5 Points Plus per serving (2 slices beef and 2 T. mushroom mixture)
Cuisine: Main Ingredient: Beef tenderloin roast
4 people want to try | 3 have favorited
Remove the beef from the refrigerator and let stand at cool room temperature for 1 hour.
Place an oven rack in the bottom third of the oven and preheat the oven to 450(F) degrees.
Combine 1/2 cup of the wine, the parsley, vinegar, and thyme in a small bowl. Place the meat on a rack in a roasting pan. Brush with the wine mixture and sprinkle with 1/4 teaspoon of the salt and 1/4 teaspoon of the pepper. Roast until an instant-read thermometer inserted into the center of the meat registers 135(F) degrees (about 40 minutes). Transfer to a cutting board and cover with foil. Let stand.
Meanwhile, heat the oil in a large nonstick skillet over medium-high heat. Add the mushrooms, onion, remain 1/4 teaspoon salt and 1/4 teaspoon pepper. Cooke stirring frequently until the mushrooms release some of their liquid and the onion is softened; about 10 minutes. Add remaining 1/2 cup of wine and the broth. Cook until the liquid is reduced by half. Remove the skillet from the heat.
Cut beef into 16 slices and serve with mushroom mixture.
Guest, you can Add a link to another recipe! What would you serve with this?
There are no reviews yet for Beef Tenderloin with Red Wine and Mushrooms. Be the first to review it!
BigOven makes mealtime easy!
You may also enjoy:
There are no reviews yet. Be the first!