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
Date: January 02, 2013

Serves: 12 person(s)
Yield: 12 x 4-1/2 oz meat servings

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

Ingredients:

    2.04 kg 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

Directions:

    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.

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Nutritional Information
(Per Serving)

Calories:234 cals
Kilojoules:980 kJ
Fat:9.6 g
Carbohydrates:10.0 g
Protein:27.0 g
Cholesterol:74.0 mg
Sodium:141 mg
Saturated Fat:3.7 g
Fiber:0.0 g
Calcium:14.0 mg
Total Sugars:0.6 g

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