This is a print preview of "Beef Tenderloin With Shiitake Mushrooms And Red Wine" recipe.

Beef Tenderloin With Shiitake Mushrooms And Red Wine Recipe
by Global Cookbook

Beef Tenderloin With Shiitake Mushrooms And Red Wine
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  Servings: 6

Ingredients

  • 1/2 c. flour
  • 4 piece beef, tenderloin
  • 2 Tbsp. canola oil
  • 1 c. pearl onion, minced
  • 2 clv garlic, minced
  • 2 x celery, stalks, minced
  • 2 c. shiitake mushroom, minced
  • 2 Tbsp. fresh thyme, minced
  • 1 x bay leaf
  • 1/2 tsp black pepper
  • 1/2 c. beef stock
  • 1 1/2 c. red wine
  • 1 Tbsp. Worcestershire sauce
  • 1 Tbsp. balsamic vinegar

Directions

  1. Preheat oven to 350 degrees Fahrenheit.
  2. Roll tenderloin in flour. Sear all sides in a warm grill pan, then remove to an ovenproof dish. Place in a 350-degree oven for 15 to 20 min.
  3. In a pan, saute/fry the onion, garlic and celery for about 2 min. Add in the mushrooms and continue to saute/fry for about 4 to 5 min. Add in all of the remaining ingredients and bring to a boil.
  4. Reduce heat, cover and simmer about 20 min. Remove bay leaf and serve over sliced beef tenderloin. Serve with goat cheese mashed potatoes or possibly blue cheese polenta.