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Beef Tenderloin in a Port Shiitake Reduction

Beef Tenderloin in a Port Shiitake Reduction

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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.

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Nutrition

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  • Calories:
  • 504 kcal
  • 25%
  • Fat:
  • 27.4 g
  • 42%
  • Carbs:
  • 11.7g
  • 4%
  • Protein:
  • 28.2 g
  • 56%
  • Cholesterol:
  • 87 mg
  • 29%
  • Sodium:
  • 214 mg
  • 9%

Based on a 2,000 calorie diet

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

Scuba Steve
14
1/26/2009

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.

Dave The Cook
14
9/1/2008

The reduction is a keeper, for sure. Personal taste, but I think I'm going to try it again without cubing the tenderloin.

Stewart Wolfe
10
4/8/2008

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'.