Beef Tenderloin With Mushrooms Onions And Reduced Wine Sauce Recipes

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RED WINE REDUCTION SAUCE



Red Wine Reduction Sauce image

After going to one of my favorite steak houses and having a similar sauce, I needed to learn how to make it; it's delish! You gotta try it.

Provided by Desiree.Christian

Categories     Side Dish     Sauces and Condiments Recipes     Sauce Recipes

Time 20m

Yield 4

Number Of Ingredients 7

2 tablespoons olive oil
1 shallot, diced
1 cup pinot noir wine
1 cup beef broth
1 tablespoon butter
1 tablespoon Italian seasoning
1 pinch salt to taste

Steps:

  • Heat olive oil in a small saucepan over medium heat. Cook shallot in hot oil until golden brown, about 5 minutes.
  • Pour wine into saucepan; cook, stirring regularly, until reduced in volume by half, 3 to 4 minutes.
  • Stir beef broth with the wine. Reduce heat to medium-low and cook at a simmer until slightly reduced, about 5 minutes. Stir butter and Italian seasoning into the sauce; cook until butter is completely melted, 2 to 3 minutes. Season with salt.

Nutrition Facts : Calories 151.5 calories, Carbohydrate 4.4 g, Cholesterol 7.6 mg, Fat 9.9 g, Fiber 0.6 g, Protein 1.2 g, SaturatedFat 2.9 g, Sodium 221.8 mg, Sugar 0.8 g

RED WINE REDUCTION STEAK SAUCE



Red Wine Reduction Steak Sauce image

Delicious red wine-based sauce that pairs perfectly with filet mignon or New York strip steaks. This can also go well with a roast or prime rib.

Provided by Randy

Categories     Side Dish     Sauces and Condiments Recipes     Sauce Recipes

Time 1h10m

Yield 4

Number Of Ingredients 10

3 tablespoons butter
½ yellow onion, chopped
½ red onion, chopped
2 large shallots, chopped
2 tablespoons minced garlic
1 roma (plum) tomato, chopped
1 pound carrots, chopped
¾ pound fresh mushrooms, sliced
1 (14 ounce) can beef broth
1 ¼ cups Merlot wine, divided

Steps:

  • Heat the butter in a saucepan over medium-high heat; cook and stir the yellow and red onion, shallots, garlic, tomato, carrots, and mushrooms until the onions are translucent and the carrots have softened, 10 to 15 minutes. Pour in the beef broth and 1 cup of Merlot, and bring to a boil, scraping and dissolving any browned bits of flavor from the bottom of the pan. Reduce heat, and simmer until the vegetables are very soft and the pan juices have reduced by half, about 20 minutes.
  • Strain out and discard the vegetables from the sauce. Return the sauce to a boil over medium-high heat, stir in 1/4 cup of Merlot wine, and reduce heat. Simmer the sauce until it is reduced to 1/4 of its original volume, stirring occasionally, about 20 minutes.

Nutrition Facts : Calories 252.4 calories, Carbohydrate 25.2 g, Cholesterol 22.9 mg, Fat 9.5 g, Fiber 5 g, Protein 6.4 g, SaturatedFat 5.7 g, Sodium 476.6 mg, Sugar 9.8 g

BEEF TENDERLOIN IN MUSHROOM SAUCE



Beef Tenderloin in Mushroom Sauce image

Just a skillet, a couple juicy steaks, fresh mushrooms and a few simple ingredients prove it doesn't take much fuss to fix a special meal for two. -Denise McNab, Warminster, Pennsylvania

Provided by Taste of Home

Categories     Dinner

Time 25m

Yield 2 servings.

Number Of Ingredients 10

4 tablespoons butter, divided
1 teaspoon canola oil
2 beef tenderloin steaks (1 inch thick and 4 ounces each)
1 cup sliced fresh mushrooms
1 tablespoon chopped green onion
1 tablespoon all-purpose flour
1/8 teaspoon salt
Dash pepper
2/3 cup chicken or beef broth
1/8 teaspoon browning sauce, optional

Steps:

  • In a large skillet, heat 2 tablespoons butter and oil over medium-high heat; cook steaks to desired doneness (for medium-rare, a thermometer should read 135°; medium, 140°), 5-6 minutes per side. Remove from pan, reserving drippings; keep warm., In same pan, heat drippings and remaining butter over medium-high heat; saute mushrooms and green onion until tender. Stir in flour, salt and pepper until blended; gradually stir in broth and, if desired, browning sauce. Bring to a boil, stirring constantly; cook and stir until thickened, 1-2 minutes. Serve with steaks.

Nutrition Facts : Calories 417 calories, Fat 32g fat (17g saturated fat), Cholesterol 112mg cholesterol, Sodium 659mg sodium, Carbohydrate 5g carbohydrate (1g sugars, Fiber 1g fiber), Protein 26g protein.

ROAST BEEF TENDERLOIN WITH WINE SAUCE



Roast Beef Tenderloin with Wine Sauce image

This beef tenderloin with a rich red wine sauce is a true show-stopper. Perfect for a special occasion!

Provided by Jennifer Segal

Categories     Dinner

Time 1h40m

Yield 4-6

Number Of Ingredients 14

8 tablespoons unsalted butter, divided
¾ cup finely chopped shallots, from 2-3 large shallots
1¼ cups red wine
3 cups beef broth
6 fresh thyme sprigs
¼ teaspoon kosher salt
⅛ teaspoon ground black pepper
1 teaspoon sugar
2 tablespoons all-purpose flour
1 (2 - 3 lb) center-cut beef tenderloin roast
Kosher salt (½ teaspoon per pound of beef)
Freshly ground black pepper (¼ teaspoon per pound of beef)
2 tablespoons vegetable oil
¼ cup beef broth

Steps:

  • Melt 5 tablespoons of the butter in a medium saucepan. Add the shallots and cook over medium-low heat, stirring occasionally, until soft and translucent, 7 to 8 minutes. Add the wine, beef broth, thyme sprigs, salt, pepper and sugar, and bring to a boil. Cook over medium heat for about 30 minutes, or until the liquid is reduced by about half.
  • While the liquid is reducing, place the remaining 3 tablespoons of butter in a small bowl and soften in the microwave, if necessary (it should be soft but not melted). Add the flour and, using a small spoon, mix into a smooth paste.
  • Once the wine mixture is reduced, reduce the heat to low and remove the thyme sprigs. Whisk the flour-butter paste, a teaspoonful at a time, into the simmering liquid, and simmer for a few minutes, until the sauce is thickened. Set aside. (The sauce can be made up to this point and refrigerated up to 3 days ahead of time.)
  • Let the beef stand at room temperature for 1 hour before roasting. Set an oven rack in the middle position and preheat the oven to 400°F.
  • Season the beef all over with kosher salt and pepper. Heat the oil in an oven-proof skillet over medium-high heat until almost smoking. Cook, turning with tongs, until well browned on all but one side, about 10 minutes total. Turn the tenderloin so that the un-seared side is down, and transfer the skillet directly to the preheated oven. (If your pan isn't oven-proof, transfer the beef to a lightly oiled roasting pan.) Roast until a thermometer inserted into the center of the meat registers 120°F-125° for medium rare, about 15 minutes, or until done to your liking (115°F-120°F for rare, 130°F-135°F for medium). Keep in mind that these temperatures account for the fact that the temperature will continue to rise about 5 degrees while the meat rests.
  • Transfer the meat to a carving board (preferably with a well for collecting juices) and let it rest, covered loosely with aluminum foil, for 10 to 15 minutes. Place a dishtowel or oven mitt over the handle of the roasting pan to remind yourself that it's hot.
  • Meanwhile, carefully discard the fat from the roasting pan (remember that the handle is hot!). Set the pan on the stovetop and add the ¼ cup of beef broth. Bring the broth to a boil, using a wooden spoon to scrape the fond, or brown bits, from the bottom of the pan. Add the flavorful broth to the red wine sauce, and then bring the sauce to a simmer.
  • Carve the tenderloin into ⅓-inch-thick slices. Serve the beef, passing the red wine sauce at the table.

Nutrition Facts : Calories 1,001, Fat 61 g, Carbohydrate 9 g, Protein 49 g, SaturatedFat 26 g, Sugar 3 g, Fiber 1 g, Sodium 1093 mg, Cholesterol 233 mg

BEEF TENDERLOIN WITH MUSHROOMS, ONIONS AND REDUCED WINE SAUCE



Beef Tenderloin With Mushrooms, Onions and Reduced Wine Sauce image

There couldn't be a more delicious recipe for beef tenderloin, I imagine that this could be made using pork tenderloin, you will have to adjust the roasting time.

Provided by Kittencalrecipezazz

Categories     Roast Beef

Time 1h35m

Yield 6 serving(s)

Number Of Ingredients 12

2 cups dry red wine
1 cup tawny port
2 cups beef broth
3 tablespoons butter
2 onions, chopped
1 tablespoon fresh thyme, chopped (or use 1 teaspoon dryed)
3 -4 tablespoons butter
1 lb mushroom, thick sliced
1 tablespoon flour
1 (3 lb) beef tenderloin
3 tablespoons olive oil
salt and pepper

Steps:

  • In a large pot boil wine, Port and broth until reduced to 4 cups.
  • Melt 3 tablespoons butter in a skillet and saute the onions until tender (about 5 minutes).
  • Add in the thyme and then saute until the onions are DEEP brown in colour; transfer onions to a bowl.
  • Add in 3-4 tablespoon more butter and saute the mushrooms until they release their moisture and are tender.
  • Return the onions to the skillet; add in flour and stir with onions and mushrooms using a wooden spoon for 3 minutes.
  • Stir the onion/mushroom mixture into the reduced wine mixture; simmer for about 1 hour (or until reduced further to about 3 cups) season with salt and pepper to taste.
  • Rub olive oil all over the roast, then let the roast sit at room temperature for 1 hour before cooking.
  • Just before cooking season with salt and pepper.
  • Brown the roast on all sides on top of the stove, then place in a roating pan.
  • Set oven to 400 degrees.
  • Roast for about 35 minutes or until a meat thermometer reads 125 degrees F (for rare).
  • Remove and tent with foil; let stand for 15 minutes before slicing.
  • Pour the juices from the roast into the sauce, heat and serve with the roast.

Nutrition Facts : Calories 992.3, Fat 64.7, SaturatedFat 26.3, Cholesterol 225.7, Sodium 418.2, Carbohydrate 14.7, Fiber 1.4, Sugar 6.4, Protein 61

BEEF TENDERLOIN WITH MUSHROOM-WINE SAUCE



Beef Tenderloin with Mushroom-Wine Sauce image

This succulent roast takes a little extra time to prepare than a usual weeknight meal, but it's worth it for a special occasion. It's one of my top dinner requests from friends.-Tonya Burkhard, Davis, Illinois

Provided by Taste of Home

Categories     Dinner

Time 1h5m

Yield 12 servings (about 3-1/2 cups sauce).

Number Of Ingredients 14

2 teaspoons dried thyme
2 teaspoons seasoned salt
1 beef tenderloin roast (5 pounds)
9 bacon strips, finely chopped
3 cups sliced fresh mushrooms
4 tablespoons butter, divided
4 medium onions, chopped (about 3 cups)
9 garlic cloves, minced
1/3 cup tomato paste
6 cups beef stock
2-1/4 cups dry red wine
3 tablespoons all-purpose flour
1/4 teaspoon salt
1/4 teaspoon pepper

Steps:

  • Preheat oven to 425°. Rub thyme and seasoned salt onto all sides of roast. Place tenderloin on a rack in a shallow roasting pan. Roast 50-60 minutes or until meat reaches desired doneness (for medium-rare, a thermometer should read 135°; medium, 140°; medium-well, 145°)., Meanwhile, in a Dutch oven, cook bacon over medium heat until crisp, stirring occasionally. Remove with a slotted spoon; drain on paper towels. Discard drippings, reserving 2 tablespoons in pan. Add mushrooms to drippings; cook and stir 4-5 minutes or until tender. Remove from pan., Place 1 tablespoon butter in pan. Add onions; cook and stir over medium heat 6-8 minutes or until tender. Stir in garlic; cook 1 minute longer. Add tomato paste, stock and wine, stirring to loosen browned bits from pan. Bring to a boil; cook 20-25 minutes or until liquid is reduced almost by half., In a microwave, melt remaining butter. Mix flour with butter until smooth; gradually whisk into sauce. Return to a boil, stirring constantly; cook and stir 1-2 minutes or until thickened. Stir in bacon, mushrooms, salt and pepper; heat through., Remove roast from oven; tent with foil. Let stand 15 minutes before slicing. Serve with sauce.

Nutrition Facts :

BEEF TENDERLOIN IN MUSHROOM-WINE SAUCE



Beef Tenderloin in Mushroom-Wine Sauce image

Your guests will rave when they taste this beef tenderloin --- The cooking time stated is for a 3-pound beef tenderloin and cooked to medium-rare but more on the rare side, you might want to cook it a bit longer or use a thermometer for perfect results. This will feed up to 6-8 people if you are planning on serving more then prepare two separate recipes for 2 beef tenderloins and roast in two separate baking dishes. Prep time includes bringing the beef down to almost room temperature, but it is only estimated.

Provided by Kittencalrecipezazz

Categories     Vegetable

Time 3h30m

Yield 6-8 serving(s)

Number Of Ingredients 15

1 (3 lb) beef tenderloin (the beef tenderloin can be a bit bigger)
1 tablespoon olive oil (can use a little more)
1/2-1 teaspoon salt
1/2 teaspoon black pepper
1/2 cup butter (no subs!)
1 medium onion, thinly sliced
1 -2 tablespoon fresh minced garlic (or to taste)
1 (8 ounce) package sliced fresh mushrooms
1/2 cup dry red wine
2 teaspoons Worcestershire sauce
1 teaspoon dried Italian seasoning
1 teaspoon louisiana hot sauce
1 pinch black pepper (or use up to 1/4 teaspoon)
1 cup beef broth
1 -2 teaspoon flour

Steps:

  • Line a medium roasting pan with foil.
  • Lightly coat the tenderloin with olive oil; place on a plate and let sit out on the counter until almost room temperature (this might take several hours, this is an important step so do not omit, this will relax the meat fibers and make for a more tender and juicy beef roast!).
  • Season the beef with salt and black pepper (nothing else!).
  • Place in the roasting pan and bake uncovered in a 450 degree oven for 15 minutes.
  • Meanwhile while the roast is cooking; melt the 1/2 cup butter in a medium saucepan over medium heat.
  • Add in onions slices, garlic and mushrooms; cook stirring for about 6-7 minutes.
  • Add/stir in wine, Worcestershire sauce, Italian seasoning and hot sauce and pinch of black pepper.
  • In a small bowl whisk together beef broth and flour until completely blended and smooth; add to the wine mixture.
  • Reduce the heat and simmer stirring occasionally for 10 minutes or until the onion slices are tender.
  • Remove the beef from the oven and reduce heat to 425 degrees, then top with prepared mushroom/wine sauce; return to oven for about 16-18 minutes more or to desired doneness.
  • Transfer the beef to a serving platter and pour the sauce over beef or transfer to a gravy server.
  • Let beef stand for 10-15 minutes before serving.

BEEF TENDERLOIN WITH RED WINE SAUCE



Beef Tenderloin With Red Wine Sauce image

Use this recipe to make a delicious beef tenderloin roast, along with a wonderful Bordelaise-style red wine sauce made with beef broth.

Provided by Diana Rattray

Categories     Entree     Dinner

Time 55m

Yield 4

Number Of Ingredients 11

1 1/2 to 2 pounds beef tenderloin
1 clove garlic (halved)
Salt and pepper (to taste)
2 tablespoons olive oil
4 to 6 ounces mushrooms (thinly sliced)
1 shallot (chopped)
1 clove garlic (finely minced)
3 tablespoons flour
1 1/2 cups dry red wine
1 can (10 1/2 ounces) condensed beef broth
1/4 teaspoon thyme (dried)

Steps:

  • Gather the ingredients.
  • Preheat your oven to 400 F.
  • Rub the tenderloin roast all over with the garlic clove halves. Sprinkle it with salt and pepper.
  • In an open shallow pan, roast the tenderloin for about 30 to 35 minutes. It should reach 125 F to 130 F for medium rare to medium. If the roast is very cold, count on more time.
  • Remove the roast from oven and place it on a warm platter to let it rest. Retain the pan drippings.
  • Add oil, mushrooms, chopped shallot or green onion , and minced garlic to the pan drippings; place over medium heat and sauté until tender.
  • Stir in flour until well blended; add the red wine and broth.
  • Simmer until reduced by about 1/4 to 1/3.
  • Add thyme and salt and pepper to taste. Pour the sauce into a serving dish such as a gravy boat.
  • Slice the tenderloin after it has rested for at least five minutes.
  • Serve the sauce alongside the sliced tenderloin and enjoy.

Nutrition Facts : Calories 788 kcal, Carbohydrate 45 g, Cholesterol 178 mg, Fiber 4 g, Protein 66 g, SaturatedFat 10 g, Sodium 792 mg, Fat 31 g, ServingSize 4 servings, UnsaturatedFat 19 g

BEEF TENDERLOIN IN MUSHROOM PORT SAUCE



Beef Tenderloin in Mushroom Port Sauce image

Mushrooms and port wine flavor the sauce for luscious beef tenderloin. Impressive enough for guests, yet easy enough for any family dinner.

Provided by Peggy Trowbridge Filippone

Categories     Entree     Dinner

Time 1h

Yield 6

Number Of Ingredients 13

1 tablespoon olive oil
2 large cloves garlic (minced)
1/2 teaspoon salt
1/2 teaspoon coarsely ground black pepper
3 pounds well-trimmed beef tenderloin roast ( center cut )
3 tablespoons butter
1 pound mixed fresh mushrooms (shiitake, cremini, and oyster, stems removed and cut in half if large)
1/4 cup shallots (finely chopped)
1 cup good port wine
1 can (13 3/4 to 14 1/2 oz.) ready-to-serve beef broth
1/4 cup coarse-grain Dijon-style mustard
1 tablespoon cornstarch (dissolved in 2 tbsp. water)
Optional: 1 tablespoon butter (softened)

Steps:

  • Gather the ingredients.
  • Preheat oven to 425 F.
  • Combine olive oil, garlic, salt, and pepper. Press evenly into surface of beef.
  • Heat a large nonstick skillet over medium-high heat until hot. Brown beef evenly on all sides to sear.
  • Transfer to rack in a shallow roasting pan. Insert meat thermometer so tip is centered in the thickest part of the roast, not resting in fat. Do not add water or cover. Roast in preheated oven about 30 to 35 minutes for medium-rare to medium doneness.
  • Meanwhile, in the same skillet, heat 1 1/2 tablespoons butter over medium-high heat until hot. Add half of the mushrooms and the shallots. Cook and stir until mushrooms are tender. Remove from skillet. Repeat with remaining butter and mushrooms. Set aside.
  • In the same skillet, bring port wine to a boil over high heat. Cook 5 to 7 minutes or until almost syrupy (reduced to about 2 tablespoons). Stir in broth, mustard, and cornstarch mixture. Cook until slightly thickened and bubbly, stirring occasionally. Return mushrooms to the sauce.
  • Remove roast from oven when meat thermometer registers 135 F. Transfer roast to a carving board. Tent loosely with aluminum foil. Let stand 15 minutes. (Temperature will continue to rise about 10 degrees to reach 145 F for medium rare).
  • Carve roast into slices. If desired, immediately before serving, stir 1 tablespoon softened butter into sauce . Serve with roast.
  • Enjoy!

Nutrition Facts : Calories 864 kcal, Carbohydrate 8 g, Cholesterol 208 mg, Fiber 1 g, Protein 58 g, SaturatedFat 26 g, Sodium 1124 mg, Sugar 3 g, Fat 65 g, ServingSize 6 portions (6 servings), UnsaturatedFat 0 g

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From tfrecipes.com


BEEF TENDERLOIN IN MUSHROOM-WINE SAUCE - PLAIN.RECIPES
Remove the beef from the oven and reduce heat to 425 degrees, then top with prepared mushroom/wine sauce; return to oven for about 16-18 minutes more or to desired doneness. Transfer the beef to a serving platter and pour the sauce over beef or transfer to a gravy server. Let beef stand for 10-15 minutes before serving.
From plain.recipes


TENDERLOIN RED WINE SAUCE RECIPE | VISIT A WINERY
How to make Beef Tenderloin with Red Wine Sauce Step 1: Make the Sauce Melt 5 tablespoons of the butter in a medium saucepan and add the shallots. Cook over medium-low... Step 2: Roast the Beef Tenderloin The best way to cook beef tenderloin …5/5
From winevivino.com


RED WINE SAUCE FOR BEEF TENDERLOIN RECIPE | VISIT A WINERY
Red Wine Sauce. 2 tablespoons canola oil. 8 ounces shallots, sliced (about 2 cups) 1 6-ounce package sliced mushrooms. 2 tablespoons sugar. 2 tablespoons red wine vinegar. 1 750-ml bottle Pinot Noir or other dry red wine. 1 14-ounce can low-salt chicken broth. 1 …
From winevivino.com


RED WINE REDUCTION SAUCE FOR BEEF TENDERLOIN | VISIT A WINERY
How to make Beef Tenderloin with Red Wine Sauce Step 1: Make the Sauce Melt 5 tablespoons of the butter in a medium saucepan and add the shallots. Cook over medium-low heat until soft and translucent, 7 to 8 minutes.5/5
From winevivino.com


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