Beef Tenderloin with Mushroom Jus

Written by 
The Canyon Ranch Kitchen

Nutrition Information (per serving)

calories 
215
protein 
24 g
sodium 
287 mg
carbohydrates 
3 g
fat 
9 g
fiber  
Trace
cholesterol 
72 mg
Servings 
6
Ingredients 

Mushroom Jus
2 tsp canola oil
4 oz seasonal wild mushrooms, coarsely chopped
¼ cup red port wine
1 cup low-sodium beef stock
1 tsp cornstarch
Pinch sea salt
¼ tsp freshly ground black pepper

6 4-ounce beef tenderloin filets
Pinch sea salt
Pinch freshly ground black pepper

Instructions 
  1. In a medium saucepan over medium heat, sauté mushrooms in canola oil until they begin to brown. Add red wine and bring to a boil. Lower heat and continue simmering 5 to 10 minutes, or until red wine has evaporated.
  2. In a small bowl, mix cornstarch with a small amount of beef stock. Add remaining beef stock, cornstarch, salt and pepper to the saucepan and simmer about 5 minutes until mushrooms are soft.
  3. Preheat grill or broiler. 
  4. Lightly season beef tenderloin filets with salt and pepper. Grill filets for 3 to 5 minutes on each side, or to desired doneness.
  5. Top each filet with 2 tablespoons Wild Mushroom Jus.

For best results use seasonal mushrooms such as morel, cremino, chanterelle, lobster or oyster mushrooms. Reconstituted dried mushrooms can also be used in place of fresh ones.
For best results use seasonal mushrooms such as morel, cremino, chanterelle, lobster or oyster mushrooms. Reconstituted dried mushrooms can also be used in place of fresh ones.
About the author 
All Canyon Ranch recipes are developed on property by our esteemed chefs, led by Corporate Chef Scott Uehlein.