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Beef tenderloin with mushroom port sauce

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December 26, 2007

Serves 8

You can get the meat ready for roasting a day in advance and prepare the mushroom sauce. After the tenderloin is done, reheat the sauce with the meat-roasting juices.

TENDERLOIN

1 clove garlic, finely chopped
Kosher salt, to taste
1 tenderloin of beef (3 pounds), well trimmed
1 tablespoon flour
2 teaspoons Dijon mustard
Black pepper, to taste
1 1/2 tablespoons oil

1. Set the oven at 450 degrees. Chop the garlic with a generous pinch of salt until it is very fine. Place the beef in a roasting pan.

2. In a small bowl, mix together the flour, mustard, garlic, salt, and plenty of pepper. Stir in the oil. Rub the mixture all over the beef. If the end of the tenderloin has a thin tail, tuck it under the meat and tie it with string.

3. Roast the tenderloin for 30 minutes, or until a meat thermometer inserted into the middle of the meat registers 125 degrees for medium-rare. Cook 5 to 10 minutes longer for more done meat. Make the sauce while the meat roasts.

SAUCE

1/2 pound crimini or baby bella mushrooms
1/2 pound oyster mushrooms
1/2 pound white mushrooms
1/4 pound shiitake mushrooms, stems removed
1 tablespoon butter
Salt and pepper, to taste
1 1/2 cups port
1 cup chicken stock
1 cup dry red wine
2 tablespoons butter, cut into small pieces

1. Wipe the mushrooms with paper towels. Chop them coarsely.

2. In a heavy-based skillet, melt the butter. When it is foaming, add the mushrooms, salt, and pepper. Cook over medium heat, stirring occasionally, for 5 minutes or until the mushrooms release their liquid. Turn up the heat and continue cooking for 5 minutes more. Remove the mushrooms from the pan.

3. Add the port and bring to a boil. Let the mixture bubble steadily until it reduces to 1 cup. Add the stock and bring to a boil. Let the mixture bubble steadily until it reduces to 1 1/2 cups.

4. Return the mushrooms and any juices to the pan. Warm them in the sauce. Taste for seasoning and add more salt and pepper, if you like.

5. When the meat is cooked, transfer it to a cutting board and set it in a warm place for 10 minutes.

6. Add the wine to the roasting pan and set it over a burner. Bring to a boil, stirring to release any sediment in the pan. Let the mixture bubble steadily until it reduces to 1/2 cup.

7. Tip the red wine mixture into the mushroom sauce and reheat slowly. Add the butter and stir over low heat until the butter melts. Taste for seasoning and add more salt and pepper, if you like.

8. Slice the meat thickly. Serve with the sauce, sauteed spinach, and oven-roasted potatoes. - Julie Riven

Notes:

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