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Beef Tenderloin with Mushroom-Wine Sauce

Total Time

Prep: 15 min. Bake: 50 min. + standing


12 servings (about 3-1/2 cups sauce)

This succulent roast takes a little extra time to prepare than a usual weeknight meal, but it's worth it for a special occasion. It's one of my top dinner requests from friends.—Tonya Burkhard, Davis, Illinois


  • 2 teaspoons dried thyme
  • 2 teaspoons seasoned salt
  • 1 beef tenderloin roast (5 pounds)
  • 9 bacon strips, finely chopped
  • 3 cups sliced fresh mushrooms
  • 4 tablespoons butter, divided
  • 4 medium onions, chopped (about 3 cups)
  • 9 garlic cloves, minced
  • 1/3 cup tomato paste
  • 6 cups beef stock
  • 2-1/4 cups dry red wine
  • 3 tablespoons all-purpose flour
  • 1/4 teaspoon salt
  • 1/4 teaspoon pepper


  1. Preheat oven to 425°. Rub thyme and seasoned salt onto all sides of roast. Place tenderloin on a rack in a shallow roasting pan. Roast 50-60 minutes or until meat reaches desired doneness (for medium-rare, a thermometer should read 135°; medium, 140°; medium-well, 145°).
  2. Meanwhile, in a Dutch oven, cook bacon over medium heat until crisp, stirring occasionally. Remove with a slotted spoon; drain on paper towels. Discard drippings, reserving 2 tablespoons in pan. Add mushrooms to drippings; cook and stir 4-5 minutes or until tender. Remove from pan.
  3. Place 1 tablespoon butter in pan. Add onions; cook and stir over medium heat 6-8 minutes or until tender. Stir in garlic; cook 1 minute longer. Add tomato paste, stock and wine, stirring to loosen browned bits from pan. Bring to a boil; cook 20-25 minutes or until liquid is reduced almost by half.
  4. In a microwave, melt remaining butter. Mix flour with butter until smooth; gradually whisk into sauce. Return to a boil, stirring constantly; cook and stir 1-2 minutes or until thickened. Stir in bacon, mushrooms, salt and pepper; heat through.
  5. Remove roast from oven; tent with foil. Let stand 15 minutes before slicing. Serve with sauce.

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