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Elden Wood: "The tenderloin was outstanding. I’m not the bigge…" Read More
26Ingredients
3Hours
680Calories
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Description
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.
Ingredients
US|METRIC
8 SERVINGS
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Directions
- 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.
NutritionView More
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680Calories
Sodium
Fat
Carbs
Fiber
Potassium
| Calories680Calories from Fat420 |
| % DAILY VALUE |
| Total Fat47g72% |
| Saturated Fat19g95% |
| Trans Fat |
| Cholesterol150mg50% |
| Sodium1360mg57% |
| Potassium1010mg29% |
| Protein43g |
| Calories from Fat420 |
| % DAILY VALUE |
| Total Carbohydrate9g3% |
| Dietary Fiber<1g4% |
| Sugars3g |
| Vitamin A15% |
| Vitamin C15% |
| Calcium10% |
| Iron15% |
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Reviews(18)
Elden Wood 16 days ago
The tenderloin was outstanding. I’m not the biggest fan of sauces on my meats, but this sauce was good. I still preferred the meat without sauce, but I enjoyed tasting it
Peter Guy a year ago
The sauce and meat were superb! Followed the recipie as is but did sear the meat first. It was all a perfect trip to flavor town and everyone at Christmas dinner loved it 😌
Rawia 2 years ago
I usually brown the tenderloin on high heat before roasting in the oven. Is it a good idea for this recipe?
Debra Wilkie 2 years ago
Does anyone know if it would make a difference if I just wrapped the twine around the tenderloin in a barbershop pole-ish kind of way? I'd starve to death before I finished all that tying!! I'm giving it five stars because it's making me do it before I can submit my question. I just went with what y'all said. I trust you!
Schultz 2 years ago
Absolutely a 5 star recipe! Although I have to be up front to add that we only eat venison so the cooking time has to be watched very carefully. That being said, using venison cuts down cooking time & it doesn't give the garlic enough time to cook throughly unless sliced very thin. The sauce is spot on, the true hit of the meal!
Bill Myers 2 years ago
Amazing. Flavor was wonderful. I reduced the sauce a bit too much, but was still a hit!
Alan B. 2 years ago
It came out perfect, my roast was a little bigger so i had to cook it 30 minutes longer, but going by the thermometer at 135 degrees it came out perfect. The sauce came out great as well, it took a long time but it worked out nicely. No changes just right. Sorry, no pictures, we ate it too fast. Merry Christmas.
Lockhart 2 years ago
This turned out so good! My husband and I loved this recipe! Will definitely be making this again!
Sean Dunn 2 years ago
This was last year’s Christmas dinner! It was so popular, I should have made a double! Fantastic!
pam 2 years ago
First time I have ever reviewed a recipe....... too lazy. But felt I must say how much much my guests raved about this dish. My friends feel it is the best meal I have prepared for them and they always rave about my cooking.
Damon Kirkpatrick 3 years ago
We couldn't find beef tenderloin on shopping day so we made this with pork tenderloin. It was absolutely delicious. Couldn't find the mushrooms in the recipe either so we used what we could find. The sauce was a little strong but delicious overall.
Sonja Nimlos 3 years ago
Ok, the sauce itself was 5 stars no question, but we got the wrong kind of meat. We got the tenderloin thicc steaks instead of the tube-shaped meat haha. Anywho, the sauce turned out AMAZING. That alone makes for this rating. The steak turned out great too, but we reverse-seared it instead of doing the lovely preparation suggested here in the recipe.
Rachel 3 years ago
This was phenomenal! The pieces which had the garlic hosted an amazing roasted flavor and the pieces that had the herbs were light and airy. Even my toddler loved this!
Sean McGlinchey 3 years ago
Worth the time and effort - came out perfect. impressed the family. #yummly-employee
Rainecity@yahoo.com 3 years ago
The Worcestershire sauce and parmesan are too much. Next time I will leave them out and enjoy the demi-glace with mushrooms more.
Nick Sympson 3 years ago
Flavortown awaits the patient. The sauce concentrated goodness, great atop the tenderloins, made alongside chorizo brussel sprouts and baked potato.