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Mushrooms
Joaquin Moragues
Buy This at Allposters.com
La Belle Cuisine
Roast Tenderloin of Beef with
Mushroom,
Onion and Wine Sauce
Bon Appetit December 1995
Bon Appetit - One Year Subscription
Two 750-ml bottles dry red wine
(such as Cabernet Sauvignon )
One 750-ml bottle tawny Port
4 cups canned beef broth
[preferably
homemade beef
stock]
6 tablespoons butter
1 1/2 pounds onions, chopped
2 tablespoons chopped fresh thyme
2 pounds mixed fresh wild mushrooms
(such as shiitake and
crimini)
shiitake stems
removed, all thickly sliced
2 tablespoons all-purpose flour
Two 2- to 2 1/4-pound well-trimmed beef
tenderloins (from center or thick end)
2 tablespoons olive oil
Boil wine, Port and broth in heavy large Dutch oven until reduced
to 6
cups, about 40 minutes. Meanwhile, melt 4 tablespoons butter in heavy
large skillet
over medium-high heat. Add onions and sauté until tender,
about 15 minutes. Mix in thyme
and sauté until onions are deep brown,
about 10 minutes longer. Transfer onions to bowl.
Melt 2 tablespoons butter in same skillet. Add mushrooms and sauté
until tender, about 15
minutes. Return onions to skillet. Add flour and
stir 3 minutes. Stir mushroom mixture
into wine mixture. Simmer over
medium heat until thickened and reduced to 6 cups, stirring
occasion-
ally, about 1 hour. Season to taste with salt and pepper. (Can be pre-
pared 1
day
ahead. Cover and refrigerate.)
Preheat oven to 400 degrees F. Rub tenderloin with olive oil. Season
with
salt and pepper. Place in roasting pan. Roast until thermometer
inserted into thickest
part of meat registers 125 degrees F., about 40
minutes for rare. Remove from oven and let stand
10 minutes.
Rewarm sauce over low heat; mix in any juices from roasting pan.
Slice
tenderloins crosswise into
1/2-inch-thick slices. Overlap beef
slices on platter. Spoon
some sauce
over. Serve, passing remaining
sauce separately. Serves 10.
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