Beef Tenderloin in a Port Shiitake Reduction

25 Reviews

Prep: 20 min
Cook: 1 hr
Ready In: 1 hr 20 min

“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.” - by jonnyd523

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

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Metric US

Original recipe yields 4 servings

Directions

Season the tenderloin cubes with salt and pepper to taste and set aside at room temperature as you continue preparing the recipe.
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.
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.

Nutrition

Amount Per Serving (4 total)

Calories
504 cal
25%

Fat
27.4 g
42%

Carbs
11.7 g
4%

Based on a 2,000 calorie diet

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Reviews (25)

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Dave The Cook

Sep. 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...." See more"

Scuba Steve

Jan. 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 ..." See morewhen it is rare/medium-rare as it will continue to cook off the stove. Do not server tenderlion more cooked than medium-rare."

Stewart Wolfe

Apr. 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..." See more 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'."

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