Classic Tenderloin with Balsamic Portobello Sauce

• 4 lb. beef tenderloin
• 1 tbsp. olive oil
• 1 tsp. pepper
• 1/2 tsp. dried thyme
• 1 cup beef stock
• 2 portobello mushrooms, coarsely chopped
• 1 tbsp. balsamic vinegar
• red wine vinegar
• 2 tsp. all-purpose flour
• 2 tsp. butter, softened
• 1 dash salt and pepper

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

beef tenderloin, olive oil, pepper, thyme, beef stock, portobello mushrooms, balsamic vinegar, red wine vinegar, allpurpose flour, butter, salt

Taken from www.foodgeeks.com/recipes/19766 (may not work)