Nothing says special occasion similar to in the same way as a gorgeous, succulent beef tenderloin, especially gone its paired taking into account bearing in mind terribly flavored red-wine mushroom sauce. Youll need to spend a bit of era in the kitchen to prepare this, but the techniques are easy and the results of your do something will be so worth it. If possible, ask your butcher to trim fat and silver skin from the roast and later trim and tie the roast so the thickness is fairly even. And by all means, attain realize a jump a propos prep and make the sauce a day or two ahead of serving if that works for your schedule. The recipe is a Yummly original created by [Martha Holmberg](https://www.yummly.com/dish/author/Martha-Holmberg).

The ingredient of Slow Roasted Beef Tenderloin Like Red Wine Mushroom Sauce

  • 12 ounces cremini mushrooms
  • 1 4 onion small
  • 1 shallot large
  • 1 tablespoon additional supplementary virgin olive oil for sauteing onion
  • 1 tablespoon tomato glue gum
  • 1 teaspoon granulated sugar
  • 1 pinch red pepper flakes
  • 2 cups dry red wine fruity such as gamay or cu00f4tes du rhu00f4ne
  • 1 tablespoon balsamic vinegar
  • 1 tablespoon salted butter for roux bonding agent
  • 1 tablespoon flour
  • 14 1 2 ounces beef broth 1 can
  • 2 tablespoons salted butter for sauteing shallot
  • 1 teaspoon worcestershire sauce or soy sauce
  • 2 tablespoons parmesan cheese finely grated
  • 2 tablespoons salted butter for sauce
  • 1 4 teaspoon salt or to taste
  • 1 4 teaspoon freshly sports ground black pepper or to taste for sauce
  • 3 1 2 pounds beef tenderloin subsequent to fat and silver skin trimmed
  • 4 garlic cloves
  • 1 tablespoon kosher salt
  • 1 tablespoon further virgin olive oil for roast
  • 1 2 teaspoon freshly ground black pepper for roast
  • 1 bunch fresh thyme
  • 1 bunch buoyant rosemary
  • flat leaf parsley coarsely chopped to taste

The Instruction of slow roasted beef tenderloin like red wine mushroom sauce

  • 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
  • heat oil in a medium saucepan over medium heat add onion and saute until softened and lightly browned about 5 minutes
  • add mushroom stems and saute until lightly browned 3 5 minutes
  • 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
  • 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
  • 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
  • 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
  • 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
  • meanwhile slice cremini mushroom caps very thin
  • if mushrooms are large cut in half first and then cut across into thin slices
  • heat butter in a large frying pan over medium heat add reserved shallot and saute until soft and fragrant about 3 minutes
  • 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
  • to add more complex flavor add 4 oz fresh maitake mushrooms also called hen of of the woods chopped
  • pour a little red wine sauce into mushrooms and stir to loosen any browned bits then scrape mushroom mixture into red wine sauce
  • whisk in the worcestershire parmesan and butter season to taste with salt and pepper set aside or refrigerate up to 3 days
  • preheat oven to 275u00b0f
  • 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
  • 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
  • rub tenderloin all over with kosher salt
  • 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
  • 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
  • roast meat until medium rare the thickest part of roast should read 135u00b0f on an instant read thermometer about 1 hour
  • check to see that meat is done remove from oven or add time as needed
  • 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 Like Red Wine Mushroom Sauce

@type: nutritioninformation
@type: 680 calories
@type: 9 grams
@type: 150 milligrams
@type: 47 grams
@type: 1 grams
@type: 43 grams
@type: 19 grams
@type: 1350 milligrams
@type: 3 grams

Slow Roasted Beef Tenderloin Like Red Wine Mushroom Sauce


Nothing says special occasion similar to in the same way as a gorgeous, succulent beef tenderloin, especially gone its paired taking into account bearing in mind terribly flavored red-wine mushroom sauce. Youll need to spend a bit of era in the kitchen to prepare this, but the techniques are easy and the results of your do something will be so worth it. If possible, ask your butcher to trim fat and silver skin from the roast and later trim and tie the roast so the thickness is fairly even. And by all means, attain realize a jump a propos prep and make the sauce a day or two ahead of serving if that works for your schedule. The recipe is a Yummly original created by [Martha Holmberg](https://www.yummly.com/dish/author/Martha-Holmberg).

The ingredient of Slow Roasted Beef Tenderloin Like Red Wine Mushroom Sauce

  • 12 ounces cremini mushrooms
  • 1 4 onion small
  • 1 shallot large
  • 1 tablespoon additional supplementary virgin olive oil for sauteing onion
  • 1 tablespoon tomato glue gum
  • 1 teaspoon granulated sugar
  • 1 pinch red pepper flakes
  • 2 cups dry red wine fruity such as gamay or cu00f4tes du rhu00f4ne
  • 1 tablespoon balsamic vinegar
  • 1 tablespoon salted butter for roux bonding agent
  • 1 tablespoon flour
  • 14 1 2 ounces beef broth 1 can
  • 2 tablespoons salted butter for sauteing shallot
  • 1 teaspoon worcestershire sauce or soy sauce
  • 2 tablespoons parmesan cheese finely grated
  • 2 tablespoons salted butter for sauce
  • 1 4 teaspoon salt or to taste
  • 1 4 teaspoon freshly sports ground black pepper or to taste for sauce
  • 3 1 2 pounds beef tenderloin subsequent to fat and silver skin trimmed
  • 4 garlic cloves
  • 1 tablespoon kosher salt
  • 1 tablespoon further virgin olive oil for roast
  • 1 2 teaspoon freshly ground black pepper for roast
  • 1 bunch fresh thyme
  • 1 bunch buoyant rosemary
  • flat leaf parsley coarsely chopped to taste

The Instruction of slow roasted beef tenderloin like red wine mushroom sauce

  • 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
  • heat oil in a medium saucepan over medium heat add onion and saute until softened and lightly browned about 5 minutes
  • add mushroom stems and saute until lightly browned 3 5 minutes
  • 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
  • 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
  • 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
  • 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
  • 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
  • meanwhile slice cremini mushroom caps very thin
  • if mushrooms are large cut in half first and then cut across into thin slices
  • heat butter in a large frying pan over medium heat add reserved shallot and saute until soft and fragrant about 3 minutes
  • 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
  • to add more complex flavor add 4 oz fresh maitake mushrooms also called hen of of the woods chopped
  • pour a little red wine sauce into mushrooms and stir to loosen any browned bits then scrape mushroom mixture into red wine sauce
  • whisk in the worcestershire parmesan and butter season to taste with salt and pepper set aside or refrigerate up to 3 days
  • preheat oven to 275u00b0f
  • 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
  • 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
  • rub tenderloin all over with kosher salt
  • 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
  • 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
  • roast meat until medium rare the thickest part of roast should read 135u00b0f on an instant read thermometer about 1 hour
  • check to see that meat is done remove from oven or add time as needed
  • 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 Like Red Wine Mushroom Sauce

@type: nutritioninformation
@type: 680 calories
@type: 9 grams
@type: 150 milligrams
@type: 47 grams
@type: 1 grams
@type: 43 grams
@type: 19 grams
@type: 1350 milligrams
@type: 3 grams

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