Beef Tenderloin in a Port Shiitake Reduction

Beef Tenderloin in a Port Shiitake Reduction

26
jonnyd523 1

"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."

Ingredients

1 h 20 m servings 504 cals
Serving size has been adjusted!

Original recipe yields 4 servings

Adjust

Nutrition

  • Calories:
  • 504 kcal
  • 25%
  • Fat:
  • 27.4 g
  • 42%
  • Carbs:
  • 11.7g
  • 4%
  • Protein:
  • 28.2 g
  • 56%
  • Cholesterol:
  • 87 mg
  • 29%
  • Sodium:
  • 118 mg
  • 5%

Based on a 2,000 calorie diet

On Sale

What's on sale near you.

Directions

Print
  • Prep

  • Cook

  • Ready In

  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.

Footnotes

  • Tip
  • Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.
  • profile image

Your rating

Cancel
Submit

Reviews

26
  1. 33 Ratings

  2.  
  3.  
  4.  
  5.  
  6.  

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...

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 move...

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 c...

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!

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...

This recipe is one to keep for another try. I must say that it turned out very well and rich. It is not my favorite way to prepare tenderloin, but I will try it with chicken next time. If you...

Really good recipe! It was a little too sweet, so next time I will leave out the jam.

FYI, the wine store recommended using ruby port, instead of a white or tawny port.