Beef Tenderloin in a Port Shiitake Reduction

Indulge in the succulent flavors of beef tenderloin paired with a rich port shiitake reduction. This recipe combines tender cuts of beef with a flavorful reduction sauce made from port wine and shiitake mushrooms. The result is a decadent dish that is sure to impress your guests. With a preparation time of just 30 minutes, you can have this mouthwatering meal on the table in no time. Perfect for special occasions or a gourmet dinner at home, this beef tenderloin in a port shiitake reduction is a must-try recipe.

Ingredients

• 4 beef tenderloin steaks (about 6 ounces each)
• 1 cup port wine
• 1 cup beef broth
• 8 ounces shiitake mushrooms, sliced
• 2 tablespoons butter
• 2 cloves garlic, minced
• Salt and black pepper to taste
• 1 tablespoon fresh thyme leaves

Directions

1. Preheat your oven to 425°F (220°C).
2. Season the beef tenderloin steaks with salt and pepper on both sides.
3. In a large skillet, melt the butter over medium heat. Add the minced garlic and cook for about 1 minute until fragrant.
4. Add the sliced shiitake mushrooms to the skillet and cook until they are tender and slightly browned, about 5 minutes.
5. Remove the mushrooms from the skillet and set them aside.
6. In the same skillet, pour in the port wine and beef broth. Bring the mixture to a boil, then reduce the heat to low and simmer for about 10 minutes until the liquid has reduced by half.
7. While the sauce is simmering, heat another skillet over high heat. Add the beef tenderloin steaks and sear them for about 2 minutes on each side until browned.
8. Transfer the seared steaks to a baking sheet and place them in the preheated oven. Cook for about 8-10 minutes for medium-rare, or until desired doneness.
9. Remove the steaks from the oven and let them rest for a few minutes.
10. Return the skillet with the reduced sauce to medium heat. Add the cooked shiitake mushrooms and fresh thyme leaves. Stir to combine and cook for another 2-3 minutes until heated through.
11. Place the beef tenderloin steaks on individual serving plates and spoon the port shiitake reduction over them.
12. Serve hot and enjoy!

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