Beef Tenderloin with Shiitake Mushrooms & Red Wine

By HeatherS

Ingredients

• 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

Preparation

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.