(6 ratings made)
A simple yet exquisite entrée for those special occasions or that special someone!
4 1/2 lb Certified Angus Beef ® tenderloin roast (4 - 5 lbs)
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 15-20 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. Serves 10 to 12.
Courtesy of Certified Angus Beef ®
Certified Angus Beef ®
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