Photo: Lily Banse
Beef Tenderloin in a Port Shiitake Reduction
8 ingredients
20 min + 1 hr
4 servings
openrecipes
"This recipe combines the tenderness of filet mignon with a velvety port shiitake reduction. A simple, yet elegant meal with earthy overtones that is served best over sweet potato and hazelnut mashed potatoes with bacon and balsamic glazed sugar snap peas. Enjoyed best over candle light with the one you love."
Estimated Nutrition (whole recipe, rough)
522
Calories
33g
Protein
30g
Fat
27g
Carbs
What these numbers assume — 9 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Beef | 100g cooked | 250 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Raspberry | 1 cup (123g) | 64 |
| Shiitake | 1/2 cup (73g) | 34 |
| Port Wine | 2 tbsp cooking wine (30ml) | 25 |
| Mushroom | 1/2 cup sliced (35g) | 15 |
| Soy Sauce | 1 tbsp (15ml) | 9 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Salt | 1 tsp (6g) | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 1 1/2 pounds beef tenderloin, cut into 1-inch cubes
- salt and pepper to taste
- 2 tablespoons extra-virgin olive oil, divided
- 2 cups shiitake mushrooms, thinly sliced
- 2 cups port wine
- 1 tablespoon seedless raspberry jam
- 1 teaspoon Worcestershire sauce
- 1 cup beef broth
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By allrecipes ·
Recipe sourced from
openrecipes