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Beef Tenderloin in a Port Shiitake Reduction

SUBMITTED BY: jonnyd523 PHOTO BY: JOSEPHINE

"This recipe combines the tenderness of filet mignon with a velvety port shiitake reduction. A simple, yet elegant meal with earthy overtones that is served best over sweet potato and hazelnut mashed potatoes with bacon and balsamic glazed sugar snap peas. Enjoyed best over candle light with the one you love."
PREP TIME  20 Min
COOK TIME  1 Hr
READY IN  1 Hr 20 Min

SERVINGS

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Servings
 

INGREDIENTS (Nutrition)

  • 1 1/2 pounds beef tenderloin, cut into 1-inch cubes
  • salt and pepper to taste
  • 2 tablespoons extra-virgin olive oil, divided
  • 2 cups shiitake mushrooms, thinly sliced
  • 2 cups port wine
  • 1 tablespoon seedless raspberry jam
  • 1 teaspoon Worcestershire sauce
  • 1 cup beef broth

DIRECTIONS

  1. Season the tenderloin cubes with salt and pepper to taste and set aside at room temperature as you continue preparing the recipe.
  2. Heat 1 tablespoon olive oil in a large skillet over medium-high heat. Stir in the shiitake mushrooms, and cook until they have wilted and are beginning to turn golden brown, about 5 minutes. Remove the mushrooms from the skillet and set aside; heat the remaining olive oil in the skillet until it begins to smoke, the sprinkle in the cubed beef tenderloin. Cook on all sides until browned on the outside and the meat is cooked just under your desired degree of doneness, about 5 minutes for medium rare. Remove the steak from the skillet and set aside.
  3. Pour the port wine into the skillet and bring to a boil over high heat. Boil until the port has reduced by half, then whisk in the raspberry jam, Worcestershire sauce, beef broth, and shiitake mushrooms. Continue cooking until the sauce has reduced to 1/2 cup, about 30 minutes. Once reduced, stir in the tenderloin cubes, and reheat.
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REVIEWS

The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Mar. 12, 2008 by culinarilycurious
Excellent dish, wouldn't change a thing. Only thing to consider is quanity, this is more of a... MORE
The reviewer gave this recipe 4 stars. This recipe averages a 0 star rating.
Reviewed on Sep. 1, 2008 by Dave The Cook
The reduction is a keeper, for sure. Personal taste, but I think I'm going to try it again... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Jul. 31, 2008 by SUSANELEE
Terrific! It even worked with canned mushrooms and cooking sheryy. MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Aug. 16, 2008 by JOSEPHINE
VERY GOOD. The only modifications I did was adding 1 Tblsp more of rasberry jam, 2 Tblsp of... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Aug. 9, 2008 by LESLEYfromWI
I am rating this one for my hubby. He loved it. I am not a big fan of port wine but I made... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Apr. 8, 2008 by Stewart Wolfe
I use Portabella mushrooms and brown sugar instead of Shitake and raspberry jam. It is still... MORE


 
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Recipe Submitter:

jonnyd523
Photo by jonnyd523
Cooking Level: Expert
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Nutritional Information
Beef Tenderloin in a Port Shiitake Reduction

Servings Per Recipe: 4

Amount Per Serving

Calories: 489

  • Total Fat: 27.4g
  • Cholesterol: 87mg
  • Sodium: 218mg
  • Total Carbs: 10.1g
  •     Dietary Fiber: 0.9g
  • Protein: 28.3g

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