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Beef Tenderloin with Shiitake Mushrooms & Red Wine


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  • 4 pieces beef tenderloin
  • 1/2 cup flour
  • 2 tbsp canola oil
  • 1 cup chopped pearl onions
  • 2 cloves garlic, chopped
  • 2 stalks celery, chopped
  • 2 cups chopped shiitake mushrooms
  • 2 tbsp chopped fresh thyme
  • i bay leaf
  • 1/2 tsp black pepper
  • 1/2 cup beef stock
  • 1 1/2 cups red wine
  • 1 tbsp Worcestershire sauce
  • 1 tbsp balsamic vinegar


Servings 6
Preparation time 20mins


Step 1

Preheat oven to 350°F.

Dredge tenderloin in flour. In a hot grill pan, sear all sides of beef. Remove to an ovenproof pan, place in oven and cook for 15 to 20 minutes.

In a frying pan, heat oil; saute onion, garlic and celery for about 2 minutes. Add mushrooms and continue to saute for about 4 to 5 minutes. Add thyme, bay leaf, black pepper, stock, wine, Worcestershire sauce and balsamic vinegar; bring to a boil. Reduce heat, cover and simmer for about 20 minutes to allow mixture to reduce. Remove bay leaf. Spoon sauce over sliced beef tenderloin and serve.

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