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Slow-Roasted Beef Tenderloin with Red Wine Mushroom Sauce
Nothing says "special occasion" like a gorgeous, succulent beef tenderloin, especially when it's paired with deeply flavored red wine mushroom sauce. You'll need to spend a bit of time in the kitchen to prepare this, but the techniques are easy and the results of your work will be so worth it. If possible, ask your butcher to trim fat and silver skin from the roast and then trim and tie it so the thickness is fairly even. And by all means, get a jump on 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.
- Rinse the mushrooms and pat dry. Break off the mushroom stems and roughly chop, setting the caps aside. Roughly chop the onion. Finely chop the shallot and set aside.
- Heat the oil in a medium saucepan over medium heat. Add onion and saute until softened and lightly browned, about 5 minutes.
- Add the chopped mushroom stems and saute until lightly browned, 3-5 minutes.
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|Calories680Calories from Fat420|
|% DAILY VALUE|
|Calories from Fat420|
|% DAILY VALUE|
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.