Classic Tenderloin With Balsamic Portabella Sauce

• 4 lbs beef tenderloin
• 1 tablespoon olive oil
• 1 teaspoon pepper
• 1/2 teaspoon dried thyme
• BASLAMIC PORTOBELLO SAUCE
• 1 cup beef stock
• 2 portabella mushrooms, coarsely chopped
• 1 tablespoon balsamic vinegar or 1 tablespoon red wine vinegar
• 2 teaspoons all-purpose flour
• 2 teaspoons butter, softened
• 1 pinch salt
• 1 pinch pepper

1. FOR THE BEEF TENDERLOIN: Place beef on rack in roasting pan. Brush with oil; sprinkle with pepper and thyme. Roast in 450u0b0F oven for 40 to 50 minutes or until meat thermometer registers 140u0b0F for rare, or until desired doneness.
2. Transfer to cutting board; tent with foil and let stand for 10 minutes before slicing thinly. Serve with Balsamic Portobello Sauce if you wish. Serves 16.
3. FOR THE PORTOBELLO SAUCE: Heat roasting pan over medium high heat for 1 minute. Pour in beef stock, stirring to scrape up any brown bits. Add mushrooms; cook, stirring frequently, for about 8 minutes or until very soft. Stir in vinegar.
4. Mix flour with butter until combined; whisk into pan and bring to boil, whisking constantly. Cook, whisking, for 1 minute or until glossy and thickened. Season with salt and pepper. Makes about 1 1/2 cups.
5. Canadian Living Winning Tastes of Beef.

beef tenderloin, olive oil, pepper, thyme, portobello sauce, beef stock, portabella mushrooms, balsamic vinegar, flour, butter, salt, pepper

Taken from www.food.com/recipe/classic-tenderloin-with-balsamic-portabella-sauce-180386 (may not work)