Beef Tenderloin in a Port Shiitake Reduction Recipe
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Beef Tenderloin in a Port Shiitake Reduction

By: jonnyd523  
"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."

Rating: This weblink has been rated 16 times with an average star rating of 4.4 Read Reviews (15)

Rate/Review | 374 people have saved this

Prep Time:
20 Min
Cook Time:
1 Hr
Ready In:
1 Hr 20 Min

Servings  (Help)

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Original Recipe Yield 4 servings
 

Ingredients

  • 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.

Nutritional Information open nutritional information

Amount Per Serving  Calories: 504 | Total Fat: 27.4g | Cholesterol: 87mg

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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 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 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 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 Apr. 8, 2008 by Stewart Wolfe 
I use Portabella mushrooms and brown sugar instead of Shitake and raspberry jam. It is still... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Jan. 26, 2009 by Scuba Steve 
This is easily one of the best dishes I have ever made. It is a costly recipe if you do... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Aug. 16, 2008 by JOSEPHINE aka SPITFIRE FOODIE Supporting Member (Click to learn more about Supporting Membership)
VERY GOOD. The only modifications I did was adding 1 Tblsp more of rasberry jam, 2 Tblsp of... MORE
The reviewer gave this recipe 4 stars. This recipe averages a 0 star rating.
Reviewed on Nov. 6, 2009 by Autumn Supporting Member (Click to learn more about Supporting Membership)
This really is a good recipe, I've made it several times now and It's now on a regular... MORE
The reviewer gave this recipe 4 stars. This recipe averages a 0 star rating.
Reviewed on Nov. 2, 2009 by Hayley 
This is a very good recipe, but it would be better to have more vegitables, or a bed of rice... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on May 11, 2009 by rochelle_rg 
This was really outstanding! The raspberry preserves give it a little something extra. We used... MORE

 
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