Canyon Ranch Blog

Beef Tenderloin with Mushroom Jus

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.
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