Beef Tenderloin with Wild Mushroom Stuffing & Port Wine Sauce

Beef Tenderloin with Wild Mushroom Stuffing & Port Wine Sauce
Photo by Scott Phillips

Ingredients

  • Kosher salt and freshly ground black pepper
  • 1 large shallot, finely chopped (about ¼ cup)
  • 2 sprigs fresh thyme
  • 1 tsp. good-quality balsamic vinegar; more to taste
  • 2 Tbs. canola oil
  • 1-¼ oz. (2-½ Tbs.) unsalted butter
  • 1-½ tsp. Cognac or Armagnac
  • + 19 more ingredients
    • 1 oz. (2 Tbs.) unsalted butter, cut into 4 pieces and softened at room temperature
    • 1 tsp. fresh lemon juice
    • ½ lb. mixed fresh shiitake, oyster, and hen-of-the-woods mushrooms, stemmed and sliced ¼ inch thick (use all 3 varieties if you can find them; otherwise, try to use at least 2)
    • ¼ tsp. freshly ground black pepper; more to taste
    • 2 medium cloves garlic, finely chopped (about 2 tsp.)
    • 1 Tbs. chopped fresh parsley
    • 1 tsp. kosher salt; more to taste
    • 4-lb. beef tenderloin roast, preferably center-cut
    • 2-½ cups low-salt chicken broth
    • ¼ cup low-salt chicken broth
    • Kosher salt and freshly ground black pepper
    • 2 tsp. all-purpose flour
    • ¼ tsp. finely grated lemon zest
    • One 750-ml bottle tawny port (about 3-¼ cups)
    • 1 oz. dried porcini mushrooms
    • ½ tsp. chopped fresh thyme
    • 1 Tbs. dried currants
    • 1 small chicken liver, fat trimmed and lobes separated (1-½ to 2 oz.)
    • 1 small shallot, finely chopped (a heaping 1 Tbs.)

Melt 1 Tbs. of the butter in a 3- to 4-quart (preferably 8-inch-wide) saucepan over medium-low heat. Add the shallot and cook until softened, about 5 minutes. Add the port and the thyme sprigs and bring to a boil over high heat. Reduce the heat to maintain a brisk simmer and cook until the port h...

View full recipe at Fine Cooking

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