Beef Tenderloin with Port Mushroom Sauce – New Year’s Day Dinner?

Well Hello There!  I have missed you.

October through the end of the year is always the busiest for me.  In addition to the holidays that occur during these months, my wedding anniversary and birthday also happen.  This year I was determined to try to stay as relaxed as possible and enjoy the ride.  As a result, I did not do much writing over the last few months.  I guess I gave (all 3 of) you a break from reading my blog.  I hope you enjoyed your time off because I plan to get back into writing more now that thins are settling down just a bit.

As it happens, I caught a bug last week that I have not been able to shake,  so I was home sick from work today.  After sleeping a good deal of the day I became restless and decided to write out a recipe for the roasted beef tenderloin that I served on Christmas Day.  It got very good reviews and I think that it would make a great New Year’s Day dinner alternative to Prime Rib.  We enjoyed it with baked potatoes, my sisters fabulous brussels sprouts and Mom’s salad (among a few other things – we never go small!).  It was relatively easy to prepare and it turned out quite nicely.

It was a truly wonderful Christmas with family at my home in spite of my sister and I having the bug!  Doesn’t get much better than that (except for the bug of course).

Oven Roasted Beef Tenderloin with Port and Mushroom Sauce

Makes 8-10 servings

Ingredients

Rub:

1 whole trimmed beef tenderloin, about 4lbs
2 teaspoons coarse kosher salt
2 teaspoons granulated garlic
2 teaspoons cracked black pepper

Sauce:

4 tablespoons (1/2 stick) chilled unsalted butter, divided
1/4 cup finely chopped shallots
3 tablespoons Cognac or brandy
1 fresh rosemary sprig
1 fresh tarragon sprig
1 teaspoon coarsely cracked black pepper
1 cup ruby or tawny Port
1 cup beef stock
6-8 oz sliced mushrooms

Roasting:

2 tablespoons extra-virgin olive oil
Additional rosemary and tarragon sprigs
6-8 garlic cloves

Preparation

Rub:
Sprinkle entire surface of beef tenderloin with salt, garlic and pepper mixture and rub into the meat. Place tenderloin in a pan and put in the refrigerate uncovered at least 16 to 24 hours(up to 36 hours).

Sauce:
Melt 2 tablespoons butter in large saucepan over medium-low heat. Add shallots; sauté until soft, 3 minutes. Add brandy, rosemary, taragon and 1 teaspoon cracked pepper and cook until liquid evaporate. Add Port and bring to simmer. Add all of beef stock. Boil until reduced to ¾ cups, about 30 minutes. Strain into medium saucepan, pressing on solids to extract as much liquid as possible. Discard solids in strainer. (This can be made 24 to 36 hours ahead. Cool slightly, then cover and chill.)

Roasting:
Let beef stand at room temperature 1 hour before roasting. Position rack in center of oven and preheat to 425°F. Rub beef all over with oil; lay rosemary and tarragon sprigs over the top of the meat.  Place garlic cloves (peeled or unpeeled) around meat in pan.  Place meat in the oven and roast until instant-read thermometer inserted into thickest part of meat registers 140°F for medium-rare or 160° for medium.  Start checking temp after about 30 minutes. Remove roast from oven and let rest 15 minutes.

While roast is resting, saute mushrooms in remaining 2 tablespoons of butter.  Add sauce and to a simmer. Season sauce to taste with salt and pepper. Slice roast crosswise into 1/2-inch-thick slices; arrange on a rimmed platter and pour sauce over the meat.

My Family : )