Beef Tenderloin with Beaujolais Jus

By Lv2Cook

Ingredients

• 1 (2 1/4-pound) beef tenderloin
• 5 teaspoons minced fresh thyme divided
• 1 teaspoon salt
• 1/2 teaspoon coarsely ground pepper
• 1/2 cup dried porcini mushrooms (about 1/2 ounce)
• 1 (750-milliliter) bottle Beaujolais or other light, fruity red wine
• 1 (14 1/4-ounce) can fat-free beef broth
• 2 garlic cloves minced
• 1 tablespoon water
• 2 teaspoons cornstarch
• 1 teaspoon olive oil
• Cooking spray

Preparation

Step 1

Trim the fat from tenderloin. Combine 3 teaspoons thyme, salt, and pepper; rub evenly over tenderloin. Cover and chill 2 hours.

Combine 2 teaspoons thyme, mushrooms, wine, broth, and garlic in a large saucepan, and bring to a boil. Reduce heat, and simmer until reduced to 1 1/2 cups (about 1 hour). Combine water and cornstarch, and stir into wine mixture. Bring to a boil, and cook 1 minute, stirring constantly. Remove wine mixture from heat; set aside, and keep warm.

Preheat oven to 400º.

Heat oil in a large nonstick skillet over medium-high heat. Add tenderloin, browning on all sides, about 12 minutes. Place tenderloin on a broiler pan coated with cooking spray. Insert meat thermometer into thickest portion of tenderloin. Bake at 400º for 20 minutes or until thermometer registers 145º (medium-rare) to 160º (medium). Place tenderloin on a serving platter, and cover with foil. Let stand for 10 minutes. Serve with Beaujolais jus.

Serving Size: 3 ounces beef and 3 tablespoons jus