Beef Tenderloin With Mushrooms, Onions And Reduced Wine Sauce

• 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

1. In a large pot boil wine, Port and broth until reduced to 4 cups.
2. Melt 3 tablespoons butter in a skillet and saute the onions until tender (about 5 minutes).
3. Add in the thyme and then saute until the onions are DEEP brown in colour; transfer onions to a bowl.
4. Add in 3-4 tablespoon more butter and saute the mushrooms until they release their moisture and are tender.
5. Return the onions to the skillet; add in flour and stir with onions and mushrooms using a wooden spoon for 3 minutes.
6. 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.
7. Rub olive oil all over the roast, then let the roast sit at room temperature for 1 hour before cooking.
8. Just before cooking season with salt and pepper.
9. Brown the roast on all sides on top of the stove, then place in a roating pan.
10. Set oven to 400 degrees.
11. Roast for about 35 minutes or until a meat thermometer reads 125 degrees F (for rare).
12. Remove and tent with foil; let stand for 15 minutes before slicing.
13. Pour the juices from the roast into the sauce, heat and serve with the roast.

red wine, tawny port, beef broth, butter, onions, fresh thyme, butter, mushroom, flour, beef tenderloin, olive oil, salt

Taken from www.food.com/recipe/beef-tenderloin-with-mushrooms-onions-and-reduced-wine-sauce-154971 (may not work)