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Tenderloin with Portobello Sauce

Tenderloin with Portobello SauceRecipe courtesy of Certified Angus Beef LLC.

Recipe Ingredients:

7 pounds Certified Angus Beef® tenderloin roast
2/3 cup beef broth
1/4 cup Madeira or port wine
8 green onions, cut into 1-inch pieces
2 large Portobello mushrooms, fins removed, halved and sliced
1 red bell pepper, halved and sliced
1 tablespoon butter
1/2 teaspoon fresh cracked pepper
1 teaspoon olive oil

Cooking Directions:

  1. Rub tenderloin roast with oil and pepper.
  2. Roast uncovered (do not add liquid) at 475°F (245°C) for 15 minutes.
  3. Reduce temperature to 350°F (175°C) and roast an additional 12 minutes (medium-rare).
  4. Remove from oven and let stand for 15 to 20 minutes.
  5. In a large skillet, sauté mushrooms, onions and peppers in hot butter over medium heat until tender, about 5 minutes.
  6. Stir in broth and Madeira and bring to a boil. Remove from heat.
  7. Slice tenderloin across the grain; drizzle with sauce. Serve.

Makes 12 servings.

Recipe and photograph courtesy of Certified Angus Beef LLC.