This beef tenderloin with mushrooms, onion and wine is perfect for a very special dinner. It was given to me by a friend thirty years ago and I’ve made it many times since for Christmas dinner.
My friends make this recipe, my family makes it, and it always gets rave reviews, always!
My son, Ryan, makes it using ribeye steaks if he’s just making it for two, it would be really good made with filets or New York strips, also. You won’t be disappointed with this recipe, it’s wonderful with horseradish mashed potatoes and glazed carrots, it’s so delicious and since you make it ahead and marinate it, there are no last minute hassles preparing it. I never alter the recipe, why mess with perfection...
Beef Tenderloin in Red Wine Sauce
whole beef tenderloin
6 Tablespoons butter
1 clove garlic, slivered
2 Tablespoons Heinz Chili Sauce
10 ounces dry red wine, I use a Cabernet
2 onions, sliced
1 pound mushrooms, whole button ones, or thick sliced large ones
1/4 teaspoon marjoram
2 dashes Worchestershire sauce
2 beef boullion cubes
4 slices bacon
flour, salt and pepper
Saute onions and mushrooms in butter, adding garlic for the last minute or so. Add marjoram, Worchestershire sauce, wine and boullion.
Sprinkle tenderloin with flour, salt and pepper. Lay slices of bacon on top of meat in large roasting pan that has been sprayed with Pam. Broil for 7 minutes on each side.
Pour the liquid over the meat and marindate it for 5 hours in the refrigerator basting frequently. (May be refrigerated overnight).
Bake at 450 degrees for 30 minutes. We let it set for awhile, and then slice. Test it after 30 minutes, if it’s too rare for your family, cook a bit longer. Since this cooks at 450 degrees, it doesn’t take long, watch it carefully.
Note: I let it come to room temperature before baking. The 30 minutes baking time is more accurate if you do this.