|
|
|
|
Serves 6
2 cups
dry red wine
1 cup Tawny port wine
2 cups canned beef broth
3
tablespoons butter
12 ounces onions, chopped
1 tablespoon fresh thyme,
chopped
2 tablespoons butter
1 pound mushrooms (shitake and crimini)
thickly sliced
1 tablespoon flour
2 1/2 pounds beef tenderloin, trimmed
1 tablespoon olive oil
In a large pot, Boil wine, Port and
broth until reduced to 4 cups. Melt butter in skillet.
Add onions and
sauté until tender. Mix in thyme and sauté until onions are deep
brown.
Transfer onions to bowl. Melt 2 tablespoons butter in same skillet.
Add mushrooms and sauté until tender.
Return onions to skillet. Add
flour and stir 3 minutes. Stir mushroom mixture into reduced wine mixture.
Simmer until thickened and reduced to 3 cups, stirring occasionally, about
1 hour. Season with salt and pepper.
Preheat oven to 400degrees. Rub meat
with olive oil. Season with salt and pepper.
Place beef in a large roasting
pan. Brown evenly on top of stove. Roast until meat thermometer inserted into
center of beef registers 125 degrees F. for rare , about 25 minutes.
Remove
from oven and cover with foil, let stand for 10 to 15 minutes. Slice beef on a
cutting board.
Arrange on serving platter.
Pour juices from roasts into
sauce. Heat sauce and serve with beef.
