Beef Tenderloin with Mushroom Wine Sauce
May 4, 2019
: About 16
: 15 min
: 1 hr 15 min
: 1 hr 30 min
: Easy!
I have been making this Beef Tenderloin since I was a teenager! A very long time. It is the only way I ever cook filet and it's the best recipe ever. It's so easy to prepare you're gonna love it and so will your guests. I make this for Christmas dinner all the time and serve it along side a huge filet of fish - maybe a salmon filet or black grouper. My little twist on surf and turf! Make sure you have a meat thermometer because it would be a shame to splurge on a cut of meat like this just to over-cook it! You always want to get the meat to room temperature before putting in the oven and since it's so big I would always allow it to sit out for at least an hour.
Ingredients
- 1 Whole Beef Tenderloin with the Cod Fat left on Top - the average size is around 8-10 lbs. but you can always ask to have one cut special for your specific needs. Also you can have your butcher trim and tie the roast for you
- 1 bottle of Heinz Chili Sauce
- 2 sticks of butter
- 2 12oz pkgs of whole white mushrooms
- 2 cups of hot water with a beef bouillon cube or 2 cups of beef broth
- 1/4 cup Worcestershire Sauce
- 1/2 cup white vermouth
Directions
- Step 1 Place the roast into a roasting pan on a rack and cover the entire top with about 3/4 of the bottle of chili sauce – saving the rest for later use. Make sure roast has come to room temperature before placing in the oven
- Step 2 If you are not using beef broth, bring water to a boil and add bouillon cube, stir to dissolve and simmer until ready to use
- Step 3 Remove and discard stems from the mushrooms and wipe the mushroom caps clean with a dry cloth or paper towel
- Step 4 Preheat oven to 400 degrees and put roast into the oven to begin the cooking process. No liquid required just yet. Set your oven timer for about an hour so you can start checking the temperature for doneness after it goes off
- Step 5 In a large deep sided skillet, add the butter over medium heat and melt, being careful not to burn
- Step 6 Add the mushroom caps to the pan and brown them in the butter, stirring occasionally
- Step 7 Once the mushrooms have browned a bit, add the hot water and beef bouillon cube mixture or beef broth
- Step 8 Add 3-4 TBS of the chili sauce
- Step 9 Add Worcestershire sauce
- Step 10 Add vermouth and lower the heat to simmer for about 10 minutes, stirring occasionally
- Step 11 Pour the mushroom wine sauce all over the roast and continue cooking in the oven until it reaches your desired temperature. I like to take it out of the oven once it reaches 140 degrees or medium-rare. Remember it will continue to cook once outside of the oven due to carry over cooking
- Step 12 Make sure to let the roast rest before you cut into it
- Step 13 Cut into thick pieces and arrange on a platter. Top with the mushroom wine sauce
This is one of my FAVORITE recipes of yours! Bummed I missed out on having some…. Next time