Beef Tenderloin in a Port Shiitake Reduction

Name: Beef Tenderloin in a Port Shiitake Reduction
Prep time: 1 h 20 min
Cook time: 1 h 20 min
Total time: 1 h 20 min
Yield: 4
Cuisine: Global
Ingredients: 237 milliliters beef broth; 680 grams beef tenderloin, cut into 1-inch cubes; 2 Tbsps extra-virgin olive oil, divided; 473 milliliters port wine; 1 Tbsp seedless raspberry jam; 4 servings salt and pepper to taste; 473 milliliters shiitake mushrooms, thinly sliced; 1 teaspoon Worcestershire sauce

Need a gluten free and dairy free main course? Beef Tenderloin in a Port Shiitake Reduction could be an excellent recipe to try. One serving contains 778 calories, 34g of protein, and 45g of fat. This recipe serves 4. A mixture of beef broth, raspberry jam, salt and pepper, and a handful of other ingredients are all it takes to make this recipe so flavorful. To use up the raspberry jam you could follow this main course with the Brown Sugar Raspberry Jam Crumble Bars as a dessert. From preparation to the plate, this recipe takes around 1 hour and 20 minutes.

Instructions

Season the tenderloin cubes with salt and pepper to taste and set aside at room temperature as you continue preparing the recipe.

Ingredients you will need

Salt And Pepper

Heat 1 tablespoon olive oil in a large skillet over medium-high heat. Stir in the shiitake mushrooms, and cook until they have wilted and are beginning to turn golden brown, about 5 minutes.

Ingredients you will need

Shiitake Mushrooms

Olive Oil

Equipment you will use

Frying Pan

Remove the mushrooms from the skillet and set aside; heat the remaining olive oil in the skillet until it begins to smoke, the sprinkle in the cubed beef tenderloin. Cook on all sides until browned on the outside and the meat is cooked just under your desired degree of doneness, about 5 minutes for medium rare.

Ingredients you will need

Beef Tenderloin

Mushrooms

Olive Oil

Meat

Equipment you will use

Frying Pan

Remove the steak from the skillet and set aside.

Ingredients you will need

Steak

Equipment you will use

Frying Pan

Pour the port wine into the skillet and bring to a boil over high heat. Boil until the port has reduced by half, then whisk in the raspberry jam, Worcestershire sauce, beef broth, and shiitake mushrooms. Continue cooking until the sauce has reduced to 1/2 cup, about 30 minutes. Once reduced, stir in the tenderloin cubes, and reheat.

Ingredients you will need

Worcestershire Sauce