Roast Filet of Beef with Mushroom and Port Sauce

Roast Filet of Beef with Mushroom and Port Sauce
Serves 6
per serving
Calories: 580
Carbohydrates: 96 g
Dietary Fiber: 2 g
Protein: 49.8 g
Total Fat: 36.4 g
ingredients
1 kg beef tenderloin, 2 lb
5 ml salt, 1 tsp
5 ml coarsely ground black pepper, 1 tsp
30 ml olive oil, 2 Tbsp
45 ml unsalted butter, divided, 3 Tbsp
375 ml Crimini mushrooms,cleaned & thickly sliced, 1 1/2 cup
375 ml cleaned, oyster mushrooms, cleaned & thickly sliced 1-1/2 cup
375 ml Shiitake mushrooms,cleaned & thickly sliced, 1-1/2 cup
375 ml Portabella mushrooms, cleaned & thickly sliced, 1 1/2 cup
1 large shallot, minced
15 ml Dijon mustard, 1 Tbsp
125 ml port, 1/2 cup
250 ml low-sodium beef broth, 1 c.
directions
  1. Preheat oven to 375F (190C).
  2. Very generously season the beef on all sides with salt and pepper.
  3. In a large heavy skillet, preferably cast iron, heat oil until hot but not smoking. Add the beef and sear on all sides until browned. Transfer skillet to the oven and roast for 25-30 minutes or until an instant-read meat thermometer inserted into the beef reaches 130F (55C). The beef will be medium rare.
  4. The beef will be medium rare. Transfer meat to a cutting board and allow to rest for 10 minutes before slicing.
  5. Meanwhile, make the sauce: Heat 2 Tbsp. (30 mL) butter in a large skillet over medium heat. Add the mushrooms and saute, tossing and stirring frequently until golden brown, but not dry, about 7-8 minutes. Season lightly with salt and pepper. Transfer to a plate and set aside.
  6. Add the remaining 1 Tbsp. (15 mL) butter and the minced shallot to the pan. Saute over medium-low heat until the shallot softens, about 2 minutes.
  7. Add the mustard, stirring to coat the shallot; pour in the port. Increase the heat to medium-high. Reduce the sauce by half; add the broth and reserved mushrooms and any juices left on the plate. Cook until mushrooms have been reheated and sauce is slightly thickened, about 3-5 minutes. Season with salt and pepper.
  8. To serve: Slice the meat into 1/2" (1.25 cm) medallions and transfer to a warmed serving platter. Arrange the mushrooms around the meat, pour the remaining sauce over the meat and serve immediately.