Stupid-Easy Recipe for Slow-Roasted Beef Tenderloin with Red Wine Mushroom Sauce (#1 Top-Rated)

Nothing says special occasion like a gorgeous, succulent beef tenderloin, especially when it’s paired with deeply flavored red-wine mushroom sauce. You’ll need to spend a bit of time in the kitchen to prepare this, but the techniques are easy and the results of your work will be so worth it. If possible, ask your butcher to trim fat and silver skin from the roast and then trim and tie the roast so the thickness is fairly even. And by all means, get a jump on prep and make the sauce a day or two ahead of serving if that works for your schedule.

Satisfy your sweet tooth with this easy-to-make recipe for Slow-Roasted Beef Tenderloin with Red Wine Mushroom Sauce.

1. Info for Slow-Roasted Beef Tenderloin with Red Wine Mushroom Sauce

• Cook Time: 2 hr 50 min
• Total Time: 2 hr 50 min
• Servings: 8
• Calories: 677.18 kcal

2. Ingredients for Slow-Roasted Beef Tenderloin with Red Wine Mushroom Sauce

• 12 oz. cremini mushrooms
• 1/4 onion (small)
• 1 shallot (large)
• 1 Tbsp. extra-virgin olive oil (for sauteing onion)
• 1 Tbsp. tomato paste
• 1 tsp. granulated sugar
• Pinch of red pepper flakes
• 2 cup dry red wine (fruity, such as gamay or Côtes du Rhône)
• 1 Tbsp. balsamic vinegar
• 1 Tbsp. salted butter (for roux paste)
• 1 Tbsp. flour
• 14.5 oz beef broth (1 can)
• 2 Tbsp. salted butter (for sauteing shallot)
• 1 tsp. Worcestershire sauce (or soy sauce)
• 2 Tbsp. Parmesan cheese (finely grated)
• 2 Tbsp. salted butter (for sauce)
• 1/4 tsp. salt (or to taste)
• 1/4 tsp. freshly ground black pepper (or to taste, for sauce)
• 3 1/2 lb. beef tenderloin (with fat and silver skin trimmed)
• 4 garlic cloves
• 1 Tbsp. kosher salt
• 1 Tbsp. extra-virgin olive oil (for roast)
• 1/2 tsp. freshly ground black pepper (for roast)
• 1 small bunch fresh thyme
• 1 small bunch fresh rosemary
• Flat-leaf parsley (coarsely chopped, to taste)

3. Directions:

3.1 Prep

Rinse the mushrooms and pat dry. Break off mushroom stems and roughly chop, setting the caps aside. Roughly chop the onion. Finely chop the shallot and set aside.

3.2 Stove

Heat the oil in a medium saucepan over medium heat. Add onion and saute until softened and lightly browned, about 5 minutes.

Add the chopped mushroom stems and saute until lightly browned, 3-5 minutes.

Add the tomato paste and cook, stirring and scraping, to concentrate the flavors slightly, 1-2 minutes. Add the sugar and red pepper flakes and cook for about 1 minute, reducing heat to medium-low if bits sticking to pan start to get dark.

Add the red wine and balsamic vinegar, and scrape up any browned bit in the bottom of the pans. Adjust heat as needed to maintain a gentle simmer and cook uncovered until liquid is reduced to 1-1 1/4 cups, 20-30 minutes.

In another medium saucepan, melt the butter over medium heat, then add the flour and whisk to make a smooth paste. Cook, whisking frequently, until paste is pale gold and smells lightly toasted, about 2 minutes.

Whisk the the beef broth and red wine reduction into the roux paste and continue simmering, whisking occasionally, until sauce has thickened and reduced to about 2 cups, 30-40 minutes. The flavor should be nicely concentrated.

3.3 Prep

Meanwhile, slice the reserved mushroom caps very thin.

3.4 Stove

Heat the butter in a large frying pan over medium heat. Add reserved shallot and saute until soft and fragrant, about 3 minutes.

Add sliced cremini caps and saute, stirring and scraping frequently, until mushrooms are tender and juices are brown and start to stick to pan, about 15 minutes. Be sure to scrape the pan as mushroom juices form.

Pour a little red wine sauce into the mushrooms and stir to loosen any browned bits, then add the mushroom mixture to the red wine sauce.

Whisk in the Worcestershire, Parmesan, and butter. Season to taste with salt and pepper. Set aside, or refrigerate for up to 3 days.

3.5 Preheat

Preheat the oven to 275°F.

3.6 Prep

If the beef tenderloin isn’t already trimmed, use a chef’s knife to carefully cut off fat and silver skin. (Silver skin is the shiny connective tissue that runs the length of much of the meat.) Cut the garlic into very thin slices. With a sharp paring knife, cut a slit into beef and slide in a garlic slice. Be sure the slit is deep enough to accommodate the whole slice. Repeat to distribute garlic evenly over tenderloin.

Rub the tenderloin all over with kosher salt.

If the beef is not yet tied, cut 8-12 pieces of kitchen twine long enough to wrap around the meat. Tie meat with the twine at even intervals, tight enough to help the meat hold its shape.

Rub roast with the oil, season with the pepper, and then tuck the thyme and rosemary sprigs into the twine, evenly distributing them all over the roast. Transfer the roast to a baking sheet.

3.7 Oven

Roast the meat on middle rack of oven until medium-rare (the thickest part of roast should read 135°F on an instant-read thermometer), about 1 hour.

3.8 Check

Check to see that meat is done. Remove from oven or add time as needed.

3.9 Serve

Let roast rest for 10 minutes. Gently reheat the Red Wine Mushroom Sauce. Snip kitchen twine from beef and remove. Slice the beef and arrange on a platter. Scatter parsley on top and serve with sauce on the side.

Source