Beef Tenderloin with Mustard Port Wine Sauce

By WisconsinMike

Ingredients

• 1 whole beef tenderloin (4-5 lbs)
• Extra virgin olive oil
• Kosher salt and fresh ground pepper
• 1/3 C. minced shallots
• 3/4 C. tawny port
• 1 1/2 C. dry red wine
• 2 1/4 C. beef broth
• 1 T. dijon mustard
• 2 1/2 T. butter
• 2 1/2 T. flour

Details

Servings 8

Preparation

Step 1

Remove beef from refrigerator and let it sit at room temp. for 1 hour. Preheat oven to 400 degrees.

Rub outside of tenderloin with olive oil, season with salt and pepper, and place on a baking sheet.

Bake in preheated oven 30-50 minutes (rare to medium....125 = rare, 130-140 medium-rare, 140-150 medium, 150-160 medium-well, 160-170 well done).

While beef is cooking, make mustard port wine sauce. Heat 1/4 C. extra virgin olive oil in a skillet over low heat. Saute shallots, stirring constantly, until softened. Add port and red wine. Bring to a boil and boiluntil mixture is reduced by 2/3rds.

Add beef broth and boil until mixture is reduced by half. Strain through a fine sieve into a saucepan. Whisk in mustard and bring to a boil.

In a small bowl, mix together flour and butter, making a paste or a roux. Add roux to the wine mixture, a little at a time, whisking until mixture is smooth. Simmer mixture 2-3 minutes, stirring occasionally. If sauce isn't thick enough, make up a bit more of the roux in equal proportions of butter and flour. Whisk in a small anount at a time, stirring constantly. If sauce is too thick, add a small amount of red wine until you reach your desired consistency.

Remove meat from oven, transfer to board, cover with foil, and let rest 10 min.

Stir any juice that accumulates on the board into the sauce. Season with salt and pepper.

Carve meat into 1/4 inch slices. Place on a platter and spoon sauce over slices.