Beef Tenderloin With Shiitake Mushrooms And Red Wine Recipe
Servings: 6
Ingredients
- 1/2 c. flour
- 4 piece beef, tenderloin
- 2 Tbsp. canola oil
- 1 c. pearl onion, minced
- 2 clv garlic, minced
- 2 x celery, stalks, minced
- 2 c. shiitake mushroom, minced
- 2 Tbsp. fresh thyme, minced
- 1 x bay leaf
- 1/2 tsp black pepper
- 1/2 c. beef stock
- 1 1/2 c. red wine
- 1 Tbsp. Worcestershire sauce
- 1 Tbsp. balsamic vinegar
Directions
- Preheat oven to 350 degrees Fahrenheit.
- Roll tenderloin in flour. Sear all sides in a warm grill pan, then remove to an ovenproof dish. Place in a 350-degree oven for 15 to 20 min.
- In a pan, saute/fry the onion, garlic and celery for about 2 min. Add in the mushrooms and continue to saute/fry for about 4 to 5 min. Add in all of the remaining ingredients and bring to a boil.
- Reduce heat, cover and simmer about 20 min. Remove bay leaf and serve over sliced beef tenderloin. Serve with goat cheese mashed potatoes or possibly blue cheese polenta.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 167g | |
| Recipe makes 6 servings | |
| Calories 165 | |
| Calories from Fat 44 | 27% |
| Total Fat 5.04g | 6% |
| Saturated Fat 0.43g | 2% |
| Trans Fat 0.02g | |
| Cholesterol 0mg | 0% |
| Sodium 109mg | 5% |
| Potassium 297mg | 8% |
| Total Carbs 16.4g | 4% |
| Dietary Fiber 2.3g | 8% |
| Sugars 2.41g | 2% |
| Protein 2.88g | 5% |
