Tenderloin with Portabello Sauce
A simple yet exquisite entrée for those special occasions or that special someone!
Preparation Time: 15 mins
Cooking Time: 35 mins
Extra Time: 20 mins
(for roast resting)
Yield: 12 x 4-1/2 oz meat servings
Ingredients
- 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
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.
Nutritional Info (per serving)
| CALORIES | 234 cals |
| Kilojoules | 980 kJ |
| Fat | 9.6 g |
| Saturated Fat | 3.7 g |
| Cholesterol | 74 mg |
| Sodium | 141 mg |
| Carbohydrates | 10.0 g |
| Fiber | 0.0 g |
| Total Sugars | 0.6 g |
| Protein | 27.0 g |
| Calcium | 14.0 mg |
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