Name: Beef Tenderloins in Portabella Wine Sauce Recipe
Prep time: 15 min
Cook time: 30 min
Ingredients: 1 cup chicken broth; 1/2 cup red wine (I use Madeira); 1 tablespoon thyme; 1/2 teaspoon lawry seasoned pepper; 1/2 teaspoon garlic powder; 10 ounces portabella mushrooms, thinly sliced (2 or 3 large); 1 tablespoon butter; 2 lbs beef tenderloin steaks, cut 1 inch thick; 1/2 medium onion, sliced; 1 teaspoon all-purpose flour; 1/2 teaspoon salt

Attention all foodies and home chefs, get ready to indulge in the perfect dish for your next dinner party or special occasion – Beef Tenderloins in Portabella Wine Sauce! This savory and succulent recipe will have your taste buds dancing and leave your guests impressed.

As a seasoned cook and food enthusiast, I can promise you that this is a meal that will not disappoint. Imagine a perfectly cooked tenderloin steak topped with a rich portobello wine sauce – it’s pure heaven on a plate. This dish is easy to make, but looks and tastes as if it came from a high-end restaurant.

This recipe is versatile enough to be served for any occasion. From a romantic date night to an intimate family dinner, this dish will fit any mood. The combination of flavors and textures will leave your loved ones wanting more.

In this recipe article, I’m going to share every detail of how to create Beef Tenderloins in Portabella Wine Sauce. From the ingredients to the instructions to the perfect wine pairing – I’ve got you covered. So, let’s dive in and start cooking!

Why You’ll Love This Recipe

There are a million reasons why you will love this Beef Tenderloins in Portabella Wine Sauce recipe. But I’ll stick to just a few. For one, it’s incredibly flavorful and combines the rich taste of beef tenderloin with a savory wine sauce made from hearty portabella mushrooms that will excite your taste buds like no other.

Whether you’re entertaining guests or enjoying a meal with friends and family, this dish is sure to make an impression. The combination of garlic powder, thyme, red wine, chicken broth, beef tenderloin, and portabella mushrooms creates an unparalleled texture and flavor experience in your mouth.

Additionally, this recipe is quite versatile as you can either prepare it as whole beef tenderloin steaks or cut them into medallions for that perfect bite-size portion. You can make it with minimal effort and risk for error even if it sounds elaborate. It’s worth the effort.

Overall, Beef Tenderloins in Portabella Wine Sauce is simply heavenly goodness on a plate that offers much-needed respite from mundane food routines!

Ingredient List

Below, you will find the ingredients needed to make this delicious Beef Tenderloins in Portabella Wine Sauce Recipe:

For the Beef Tenderloins:

2 beef tenderloin steaks or beef medallions
1 tsp kosher salt
¼ tsp freshly ground black pepper
¼ tsp lemon pepper
¼ tsp granulated garlic
1 tbsp olive oil

For the Portobello Wine Sauce:

4 tbsp butter, divided
2 cups sliced baby portobello mushrooms (about 4 ounces)
1 onion, chopped
1 tsp thyme
1 tsp garlic powder
1 cup beef broth
1 cup red wine (such as Cabernet Sauvignon)
Salt and freshly ground pepper to taste

Note: It’s important to have all of the ingredients ready before starting the recipe.

The Recipe How-To

Who says fancy dinners are a thing of the past?

Step 1: Preparing the Beef Tenderloins

Begin by seasoning 2 beef tenderloin steaks with 1 teaspoon kosher salt and ½ teaspoon freshly ground black pepper. Then, rub a bit of olive oil on both sides of the tenderloin.

Next, set a pan over high heat and add a drizzle of oil when hot. Cook the beef for 3-4 minutes per side or until a thermometer reads 130°F for medium-rare.

Once cooked, transfer the tenderloin to a cutting board and let sit for 10 minutes before slicing and serving.

Step 2: Making the Portobello Wine Sauce

Clean and slice 4 cups sliced portobello mushrooms into thin slices. In a medium bowl, mix together 1 tablespoon all-purpose flour, ¼ teaspoon granulated garlic powder, and ¼ teaspoon freshly ground black pepper.

In a large nonstick pan over high heat, melt 2 tablespoons butter, then add in the mushrooms. Sprinkle with 1 teaspoon thyme and 1 teaspoon garlic powder. Toss to coat well.

Then, stir in 1 cup beef broth and ¾ cup red wine (such as Cabernet Sauvignon) until well blended. Let it simmer for 5 minutes until it slightly reduces.

Finally, add in the cooked tenderloin slices to soak up some of the sauce’s flavor. Serve hot alongside your favorite vegetables or sides. Enjoy!

Substitutions and Variations

Let the meat speak for itself, but the sauce can still come along.

If you want to mix things up a bit with this recipe, there are few substitutions and variations that can make all the difference. Here are some suggestions to try:

– Beef medallions portobello: If you don’t have beef tenderloin steaks on hand, you can use beef medallions instead. Simply cut the beef into small pieces before cooking for bite-sized portions.

– Portobello marsala sauce: For an alternative wine-based sauce, try using Marsala wine instead of red wine. This will create a richer and sweeter taste that pairs well with the beef.

– Lemon peppered beef tenderloin portobello: To give your dish a citrusy twist, add some lemon pepper seasoning to the flour mixture before coating the beef.

– Creamy mushroom and spinach sauce: If you prefer a creamier sauce, swap out the broth and wine for heavy cream and add chopped spinach and additional portabella mushrooms for a more filling option.

– Pork tenderloin: You can substitute the beef tenderloin for pork tenderloin for a lighter meat option. Be sure to cook according to pork tenderloin instructions.

No matter what substitution or variation you choose, the portabella wine sauce recipe can be applied to pretty much any meat option. So feel free to get creative and adjust it according to your liking!

Serving and Pairing

Pour yourself a glass of red, and enjoy the ultimate beef experience.

The beef tenderloins in portabella wine sauce recipe is a flavorful and hearty dish that can be served as the main course for any special dinner occasion. Pair this dish with a full-bodied red wine such as Cabernet Sauvignon, which complements the richness of the dish perfectly.

To make a complete meal, you can serve the beef tenderloins with mashed potatoes, roasted vegetables, or rice pilaf. The portabella wine sauce provides a savory depth of flavor that enhances the tender medallions of beef, making it a perfect pairing-side for many sides.

For serving, place the beef medallions atop an ample amount of sliced Portobello mushrooms then smother them with the robust portabella wine sauce. Then, garnish them with fresh herbs such as parsley or thyme for extra visual appeal.

In addition to being delicious and rich in flavors, this recipe is also quite easy to make and perfect for entertaining guests. Your friends and family are sure to be impressed by this restaurant-worthy treat.

So why not take out your finest dining plates, select your favorite bottle of red wine, and let those tantalizing aromas fill your dining table? You won’t regret having made this dish!

Make-Ahead, Storing and Reheating

The perfect recipe to serve at your next dinner party.

Beef Tenderloins in Portabella Wine Sauce can be a show-stopper for your holiday dinner or any special occasion. The good news is that it can be mostly made in advance, saving you a lot of time and effort on the day of the event.

To make ahead, you can prepare the sauce ahead of time and store in an airtight container in the refrigerator for up to 3 days, or freeze for up to 1 month. You can also precut the beef tenderloin steaks into medallions and store them separately, covered with plastic wrap or foil, in the refrigerator for up to 2 days. When ready to cook, simply reheat the sauce on medium heat in a saucepan until bubbling and smooth, adding more wine or broth if necessary to thin it out.

For best results and texture, cook the beef medallions just before serving, but you can sear them ahead of time and store them covered in the refrigerator for up to 1 day. Simply reheat by placing them on a baking sheet and broiling for 3-4 minutes on each side until browned and cooked to your liking.

When reheating leftovers, it is important not to overcook them, as they can become tough and dry. Cover the beef medallions with foil and reheat in a preheated oven at 350°F (175°C) for about 10-15 minutes or until warmed through. You can also reheat them in a microwave-safe dish covered with plastic wrap on medium power for about 1-2 minutes, checking frequently and turning once.

In summary, Beef Tenderloins in Portabella Wine Sauce can be made ahead of time by preparing the sauce and storing it separately from the beef medallions. You can reheat both components separately on the day of serving without compromising their flavor and tenderness.

Tips for Perfect Results

To ensure the best possible outcome for this recipe, I have a few tips to share with you. First and foremost, make sure to use high-quality beef tenderloin steaks or medallions. You want to use the best cut of beef possible for optimal tenderness and flavor.

When cooking the beef, be sure to season it generously with kosher salt and freshly ground black pepper. You can also use lemon pepper or garlic powder for an extra punch of flavor.

For the portobello wine sauce, make sure to sauté the mushrooms until they are golden brown and tender. Be patient during this step – it will take a few minutes for the mushrooms to cook down properly.

If you find that your sauce is too thin, you can add a tablespoon or two of all-purpose flour to thicken it up. Alternatively, if it is too thick, you can add a bit more chicken broth or red wine to thin it out.

When serving the beef tenderloins in portobello wine sauce, make sure to spoon plenty of sauce over each steak or medallion. The sauce is what brings all of the flavors together and really elevates this dish.

Lastly, don’t be afraid to experiment with different variations of this recipe. You can swap out the beef for pork tenderloin or try adding some spinach or other vegetables to the mushroom wine sauce for a creamy finish. Whatever variation you choose, be sure to enjoy it with a glass of Cabernet Sauvignon or another favorite red wine.

FAQ

Now that you have all the information about the beef tenderloins in portobello wine sauce recipe, it’s time to look at some of the common questions and concerns people might have before trying out this recipe. Here are some of the FAQs that may help you before you get started.

What cooking method is best for beef tenderloin?

Slow-roasting the meat for several hours ensures that it is evenly cooked, avoiding the risk of it being underdone in the middle while overdone on the outside. Afterwards, a brief sear on the tenderloin adds not just aesthetic appeal but also a delectable crispy texture.

Do you sear beef tenderloin before or after roasting?

Achieving the perfect beef tenderloin requires a two-part technique that involves searing and roasting. The initial sear creates a savory and crispy outer layer, elevating the flavors and consistency of the lean meat. It is essential to start by seasoning the beef with a generous amount of kosher salt and freshly ground black pepper.

What kind of wine goes with beef tenderloin?

As a sommelier, I have explored different types of wine and discovered their unique flavors and characteristics. For a perfectly balanced meal, pairing food with the right wine is important. Among the selection of wines, bordeaux is a classic choice with mellowed tannins that complement beef tenderloin. If you’re after a dark-colored wine with full-bodied and medium acidity, Cabernet Sauvignon is the right choice. Merlot’s soft tannins and fruitiness make it a well-loved red wine. While Malbec gives off an aromatic, earthy flavor that pairs well with grilled meat. Syrah is rich and complex with notes of spice and berries, making it perfect for robust dishes. Lastly, Tempranillo’s medium tannins and high acidity allow it to pair perfectly with dishes like roasted lamb or mushroom risotto.

What to do with head of beef tenderloin?

There are different ways to prepare the tenderloin of a cow. The tenderloin head can be roasted entirely or sliced into steaks. Additionally, it can be cubed and used for making kabobs or stew. On the other hand, from the tail part of the tenderloin, the initial cuts are called tournedos, which are small steaks. After that cut, the rest of the tail can be sliced into cubes or strips.

Bottom Line

In conclusion, this beef tenderloin in portabella wine sauce recipe is the perfect way to elevate your dinner party or your weeknight dinner. Its flavorful, tender and juicy beef medallions portobello marvelously combine with a delightful portobello wine sauce that enhances the taste of the dish while allowing its natural flavors to shine through.

This wonderful recipe might seem intimidating at first glance, but I assure you that it is easier than it looks. The ingredient list is simple to follow, and the cooking instructions are quite easy to understand. With just a few simple steps and a bit of patience, you can whip up this amazing dish in no time.

Furthermore, this dish is versatile enough to allow for substitutions and variations. You can use either beef tenderloin steaks or beef medallions or try other types of protein like pork tenderloin or filet mignon.

To sum up, whether you’re looking for a fancy meal or an everyday dinner idea, this recipe has got you covered. Give it a try and see for yourself why you’ll love it- trust me!

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