Venison Tenderloin With Wild-Mushroom Sauce

• 2 pounds venison tenderloin
• Cooking spray
• 3/4 teaspoon salt, divided
• 1/4 teaspoon black pepper, divided
• 2 (3 1/2-ounce) packages fresh shiitake mushrooms
• 1/4 cup minced shallots
• 3/4 cup port or other sweet red wine
• 1 cup beef broth
• 2 1/4 teaspoons cornstarch

1. Preheat oven to 425u0b0.
2. Trim fat from venison; place venison on a rack coated with cooking spray. Sprinkle with 1/2 teaspoon salt and 1/8 teaspoon pepper; insert a meat thermometer into the thickest part of venison. Bake at 425u0b0 for 30 minutes or until thermometer reaches 145u0b0 (medium-rare) to 160u0b0 (medium). Cover loosely with foil; let stand 10 minutes.
3. Remove stems from mushrooms and discard; slice caps. Place a large nonstick skillet coated with cooking spray over medium-high heat until hot. Add mushrooms and shallots; saute 4 minutes or until tender. Add 1/4 teaspoon salt, 1/8 teaspoon pepper, and port; cook 2 minutes. Combine broth and cornstarch in a small bowl. Add to skillet; bring to a boil, and cook 1 minute or until thick, stirring constantly. Serve with venison.
4. Note: Beef tenderloin can be substituted for venison.

tenderloin, cooking spray, salt, black pepper, fresh shiitake mushrooms, shallots, port, beef broth, cornstarch

Taken from www.myrecipes.com/recipe/venison-tenderloin-with-wild-mushroom-sauce (may not work)