Beef Tenderloin With Mushrooms, Onions And Reduced Wine Sauce - cooking recipe

Ingredients

2 cups dry red wine
1 cup tawny port
2 cups beef broth
3 tablespoons butter
2 onions, chopped
1 tablespoon fresh thyme, chopped (or use 1 teaspoon dryed)
3 -4 tablespoons butter
1 lb mushroom, thick sliced
1 tablespoon flour
1 (3 lb) beef tenderloin
3 tablespoons olive oil
salt and pepper

Preparation

In a large pot boil wine, Port and broth until reduced to 4 cups.
Melt 3 tablespoons butter in a skillet and saute the onions until tender (about 5 minutes).
Add in the thyme and then saute until the onions are DEEP brown in colour; transfer onions to a bowl.
Add in 3-4 tablespoon more butter and saute the mushrooms until they release their moisture and are tender.
Return the onions to the skillet; add in flour and stir with onions and mushrooms using a wooden spoon for 3 minutes.
Stir the onion/mushroom mixture into the reduced wine mixture; simmer for about 1 hour (or until reduced further to about 3 cups) season with salt and pepper to taste.
Rub olive oil all over the roast, then let the roast sit at room temperature for 1 hour before cooking.
Just before cooking season with salt and pepper.
Brown the roast on all sides on top of the stove, then place in a roating pan.
Set oven to 400 degrees.
Roast for about 35 minutes or until a meat thermometer reads 125 degrees F (for rare).
Remove and tent with foil; let stand for 15 minutes before slicing.
Pour the juices from the roast into the sauce, heat and serve with the roast.