Tenderloin with Portabello Sauce

Tenderloin with Portabello Sauce

A simple yet exquisite entrée for those special occasions or that special someone!


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Serves: 12 person(s) Change

Preparation Time: 15 mins
Cooking Time: 35 mins
Extra Time: 20 mins
(for roast resting)

Yield: 12 x 4-1/2 oz meat servings

Heart-Friendly Recipe Low Sodium Recipe Diabetes-Friendly Recipe Low-Carb Recipe

Ingredients Convert to Metric

  • 4 1/2 lb Certified Angus Beef ® tenderloin roast
  • 1 tsp olive oil
  • 1/2 tsp fresh cracked black pepper
  • 1 Tbsp butter
  • 2 large Portabello mushrooms, halved and sliced
  • 8 green onions, cut into 1-inch pieces
  • 1 red bell pepper, halved and sliced
  • 2/3 cup beef broth
  • 1/4 cup Madeira or port wine


Preheat oven to 475º F. Rub tenderloin roast with oil and pepper.

Roast uncovered (do not add liquid) at 475º F for 15 minutes. Reduce temperature to 350º F and roast an additional 12 minutes (medium-rare). Remove from oven and let stand for 15 to 20 minutes.

In a large skillet, sauté mushrooms, onions and peppers in hot butter over medium heat until tender (about 5 minutes). Stir in broth and Madeira and bring to a boil. Remove from heat.

Slice tenderloin across the grain; drizzle with sauce. Serve.

Thanks to Courtesy of Certified Angus Beef ® - http://certifiedangusbeef.com