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Beef and Veal: Beef and Veal Dishes: Tenderloin with Portabello Sauce 
A simple yet exquisite entrée for those special occasions or that special someone! Author: Courtesy of Certified Angus Beef ® - http://certifiedangusbeef.com
Serves: 12 person(s)
Preparation Time: 15 mins Ingredients:
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 Directions:
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. Related Recipes: (Per Serving)
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