Recipe 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."
Hmm. None of these ingredients are on sale today.
Show ingredients on sale
Sort stores by
Save money at local stores when ingredients are on sale!
Watch video tips and tricks
1 1/2 pounds
beef tenderloin, cut into 1-inch cubes
salt and pepper to taste
extra-virgin olive oil, divided
shiitake mushrooms, thinly sliced
seedless raspberry jam
This is easily one of the best dishes I have ever made. It is a costly recipe if you do something wrong or burn something, so novices beware. It is very important that you remove the beef from heat when it is rare/medium-rare as it will continue to cook off the stove. Do not server tenderlion more cooked than medium-rare.
good but salty
The reduction is a keeper, for sure. Personal taste, but I think I'm going to try it again without cubing the tenderloin.
I use Portabella mushrooms and brown sugar instead of Shitake and raspberry jam. It is still outstanding. I also use a very nice port, Graham's 10 year,tawny porto. This recipe has easily moved into my top ten. I have so much fun preparing this dish in anticipation of serving it to friends and enjoying it myself. Thank you 'All Recipes'.
Excellent dish, wouldn't change a thing. Only thing to consider is quanity, this is more of a 2 serving dish. Will make again very soon!
Delicious! I was worried about it being a little too sweet but it turned out pretty amazing.
I made it for an early Valentine's Day dinner and it was a great choice for the occasion.
I didn't cube the meat because I wanted the cuts whole, so I seared the tenderloins an cooked them in the oven at 500 degrees for 4 minutes and let them sit on the pan will a foil tent for a few minutes before placing them in the skillet with the reduction sauce at a medium low heat for 4 more minutes on each side which got them to a perfect medium-rare.
The sauce did reduce a bit faster than 30 minutes so this is definitely a recipe you have to watch closely.
Little bit of modifications but it was a big hit for me and my husband.
I am rating this one for my hubby. He loved it. I am not a big fan of port wine but I made this more for him as he is. The sauce was too sweet for me (port is sweet) but the taste of the meat was wonderful and tender. I was told this is now his favorite recipe! I left the mushrooms whole as this was his preference otherwise followed directions to a "T". My youngest son also rated a 5. Thanks
This is a very good recipe, but it would be better to have more vegitables, or a bed of rice to complete the meal. For the initial cooking of the meat, I would recommend grilling slightly below desired doneness, as the re-heating at the end does make it a bit darker.
* Percent Daily Values are based on a 2,000 calorie diet.
Beef Tenderloin in a Port Shiitake Reduction
Serving Size: 1/4 of a recipe
Servings Per Recipe: 4
Amount Per Serving
Calories from Fat: 247
Choose your Easter dinner main dish from hams, savory lamb, and over 150 more recipes.
Bunny cakes, lamb cakes, chocolate eggs, and carrot cakes to nibble on.
Delicious recipes, party ideas, and cooking tips! Get a year of Allrecipes magazine for $7.99!
Watch how to make delicious roast beef tenderloin.
Impressive, melt-in-the-mouth beef tenderloin that’s so easy to make.
Make the classic filet mignon and mushroom dish named after Duke Wellington.