Slow-Roasted Beef Tenderloin  when Red Wine Mushroom Sauce

Slow-Roasted Beef Tenderloin when Red Wine Mushroom Sauce


Nothing says special occasion taking into consideration a gorgeous, succulent beef tenderloin, especially subsequent to its paired when terribly flavored red-wine mushroom sauce. Youll dependence obsession to spend a bit of time in the kitchen to prepare this, but the techniques are easy and the results of your accomplishment will be so worth it. If possible, ask your butcher to trim fat and silver skin from the roast and then trim and tie the roast so the thickness is fairly even. And by all means, get a jump in relation to prep and make the sauce a day or two ahead of serving if that works for your schedule. The recipe is a Yummly indigenous native created by [Martha Holmberg](

The ingredient of Slow-Roasted Beef Tenderloin when Red Wine Mushroom Sauce

  1. 12 ounces cremini mushrooms
  2. 1/4 onion small
  3. 1 shallot large
  4. 1 tablespoon additional supplementary virgin olive oil for sauteing onion
  5. 1 tablespoon tomato cement
  6. 1 teaspoon granulated sugar
  7. 1 pinch red pepper flakes
  8. 2 cups dry red wine fruity, such as gamay or Cu00f4tes du Rhu00f4ne
  9. 1 tablespoon balsamic vinegar
  10. 1 tablespoon salted butter for roux glue gum
  11. 1 tablespoon flour
  12. 14 1/2 ounces beef broth 1 can
  13. 2 tablespoons salted butter for sauteing shallot
  14. 1 teaspoon Worcestershire sauce or soy sauce
  15. 2 tablespoons Parmesan cheese finely grated
  16. 2 tablespoons salted butter for sauce
  17. 1/4 teaspoon salt or to taste
  18. 1/4 teaspoon freshly dome black pepper or to taste, for sauce
  19. 3 1/2 pounds beef tenderloin next fat and silver skin trimmed
  20. 4 garlic cloves
  21. 1 tablespoon kosher salt
  22. 1 tablespoon further virgin olive oil for roast
  23. 1/2 teaspoon freshly arena black pepper for roast
  24. 1 bunch vivacious thyme
  25. 1 bunch buoyant rosemary
  26. flat leaf parsley harshly roughly chopped, to taste

The instruction how to make Slow-Roasted Beef Tenderloin when Red Wine Mushroom Sauce

  1. Rinse mushrooms and pat dry. Break off mushroom stems. Set mushroom caps aside. Roughly chop mushroom stems and onion separately. Finely chop shallot and set aside.
  2. Heat oil in a medium saucepan over medium heat. Add onion and saute until softened and lightly browned, about 5 minutes.
  3. Add mushroom stems and saute until lightly browned, 3-5 minutes.
  4. Add tomato paste and cook, stirring and scraping, to concentrate the flavors slightly, 1-2 minutes. Add sugar and red pepper flakes; cook another 1 minute, reducing heat to medium-low if bits sticking to pan start to get dark.
  5. Add red wine and balsamic vinegar, and scrape up browned bits. Adjust heat as needed to maintain a gentle simmer and cook uncovered until liquid is reduced to 1 to 1 1/4 cups, 20-30 minutes.
  6. Choose a red wine with soft tannins and not a lot of oak, which can make your sauce slightly bitter. A good affordable choice is gamay or Cu00f4tes du Rhu00f4ne.
  7. In another medium saucepan, melt butter over medium heat, then add flour and whisk to make a smooth paste. Cook, whisking frequently, until paste is pale gold and smells lightly toasted, about 2 minutes.
  8. Whisk the beef broth and red wine reduction into saucepan and continue simmering, whisking occasionally, until sauce has thickened and reduced to about 2 cups, another 30-40 minutes. The flavor should be nicely concentrated.
  9. Meanwhile, slice cremini mushroom caps very thin.
  10. If mushrooms are large, cut in half first, and then cut across into thin slices.
  11. Heat butter in a large frying pan over medium heat. Add reserved shallot and saute until soft and fragrant, about 3 minutes.
  12. Add sliced cremini caps and saute, stirring and scraping frequently, until mushrooms are tender and juices are brown and start to stick to pan, about 15 minutes. Be sure to scrape the pan as mushroom juices form.
  13. To add more complex flavor, add 4 oz. fresh maitake mushrooms (also called hen of of the woods), chopped.
  14. Pour a little red wine sauce into mushrooms and stir to loosen any browned bits, then scrape mushroom mixture into red wine sauce.
  15. Whisk in the Worcestershire, Parmesan, and butter. Season to taste with salt and pepper. Set aside, or refrigerate up to 3 days.
  16. Preheat oven to 275u00b0F.
  17. Slow-roasting is a double win here. The beef cooks more evenly than it would at a higher temperature, allowing the whole roast to reach medium-rare, rather than having a rare center and well-done outer ring. Cooking at a lower temperature is also forgiving, allowing the cook some leeway since the roast wonu2019t go from rare to overcooked in just a few minutes.
  18. If beef tenderloin isnt already trimmed, use a chefs knife to carefully cut off fat and silver skin. (Silver skin is the shiny connective tissue that runs the length of much of the meat.) Cut garlic into very thin slices. With a sharp paring knife, cut a slit into beef and slide in a garlic slice. Be sure slit is deep enough to accommodate the whole slice. Repeat to distribute garlic evenly over tenderloin.
  19. Rub tenderloin all over with kosher salt.
  20. If the beef is not yet tied, cut 8 to 12 pieces of kitchen twine long enough to wrap around the meat. Tie meat with the twine at even intervals, tight enough to help meat hold its shape.
  21. Rub roast with oil, season with pepper, and then tuck thyme and rosemary sprigs into twine, evenly distributing them all over the roast. Arrange roast on sheet pan.
  22. Roast meat until medium-rare (the thickest part of roast should read 135u00b0F on an instant-read thermometer), about 1 hour.
  23. Check to see that meat is done. Remove from oven or add time as needed.
  24. Let roast sit 10 minutes. Gently reheat Red-Wine Mushroom Sauce. Snip kitchen twine from beef and remove. Slice beef and set on a platter. Scatter parsley on top and serve with sauce on the side.

Nutritions of Slow-Roasted Beef Tenderloin when Red Wine Mushroom Sauce

calories: NutritionInformation
carbohydrateContent: 680 calories
cholesterolContent: 9 grams
fatContent: 150 milligrams
fiberContent: 47 grams
proteinContent: 1 grams
saturatedFatContent: 43 grams
sodiumContent: 19 grams
sugarContent: 1350 milligrams
: 3 grams

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