My husband I do not celebrate Valentine’s Day, or Forced Affection Day as we refer to it. We are of like mind that there should not be one specific day set aside for us to be nicer, or more loving, to one another. Therefore, we do not celebrate. We do, however, have a huge appreciation for fancy beef dishes worthy of a Valentine’s Day meal. We just don’t reserve them for that day. One such dish is Roasted Tenderloin with Mushroom and Red Wine Sauce.
I’ve made this dish for supper on Super Bowl Sunday, which we don’t generally celebrate either, and on random days that don’t have any special label. And, based on the reaction of my taste buds, and my kids’ comments at the supper table, this is arguably the best piece of beef I’ve ever made.
Roasted Tenderloin with Mushroom and Red Wine Sauce is not only relatively easy to prepare, but also fantastically-flavorful and oh-so tender. So, if you are looking for a slightly fancy and definitely delicious option for a stay-at-home dinner date, I would recommend this one!
Don’t forget the rules of food safety! Here is the short list:
1) Always wash your hands before and after handling raw meat.
2) Never thaw meat on the counter, thaw in the refrigerator, microwave or cool water bath.
3) Always wash cutting boards and plates after having been in contact with raw meat.
4) Always cook to appropriate internal temperatures. Safe internal temperatures vary based on cut. Hamburger must reach a safe and savory 160 degrees, while steak is safe at 145 degrees.
- 1–2 pound tenderloin
- Salt and pepper
- 2 tablespoons olive oil
- 1/2 of a medium onion, finely chopped
- 2 cloves garlic, pressed
- 8 ounces white button mushrooms, sliced
- 3 tablespoons butter
- 2 tablespoons flour
- 2 cups beef broth
- 1 cup dry red wine
- 2 teaspoons beef bouillon or concentrated beef stock
- Preheat the oven to 425 degrees.
- Liberally season the tenderloin with salt and pepper. Put the tenderloin in a shallow roasting pan and roast in the preheated oven for 30 to 40 minutes.
- While the tenderloin is roasting, heat the olive oil in a large skillet over medium-high heat. Once the oil is hot, throw in the onions, garlic and mushrooms; cook and stir for 5 to 7 minutes or until onions become transparent and mushrooms are tender.
- Melt the butter in the skillet with the mushroom mixture; add the flour and whisk until the mushrooms, onions and garlic are coated. Pour in broth and wine, whisking constantly until sauce begins to boil. Reduce heat, stir in concentrated beef stock, and simmer for 20 to 30 minutes or until sauce begins to reduce and thicken, stirring occasionally.
- Remove the tenderloin from the oven when an oven-safe meat thermometer reads 135 degrees for medium rare or 145 degrees for medium.
- Transfer the tenderloin to a carving board and tent loosely with aluminum foil. For a juicy/tender slice of tenderloin, do not carve immediately. Instead, let the tenderloin stand, tented, for 15 to 20 minutes before carving.
- Carve the tenderloin into ½ inch slices, place on a plate, pour mushroom and red wine sauce over the meat, and if desired, garnish with fresh parsley. Serve with your choice of sides and prepare yourself for a mouthful of flavor.
- Serving Size: 4
Hot Tip: This dish pairs beautifully with Duck Commander Triple Threat Red wine. I can also vouch for it tasting pretty darn delicious when made with the Triple Threat Red.