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.

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Ingredients

4
Original recipe yields 4 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Season the tenderloin cubes with salt and pepper to taste and set aside at room temperature as you continue preparing the recipe.

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  • Heat 1 tablespoon olive oil in a large skillet over medium-high heat. Stir in the shiitake mushrooms, and cook until they have wilted and are beginning to turn golden brown, about 5 minutes. Remove the mushrooms from the skillet and set aside; heat the remaining olive oil in the skillet until it begins to smoke, the sprinkle in the cubed beef tenderloin. Cook on all sides until browned on the outside and the meat is cooked just under your desired degree of doneness, about 5 minutes for medium rare. Remove the steak from the skillet and set aside.

  • Pour the port wine into the skillet and bring to a boil over high heat. Boil until the port has reduced by half, then whisk in the raspberry jam, Worcestershire sauce, beef broth, and shiitake mushrooms. Continue cooking until the sauce has reduced to 1/2 cup, about 30 minutes. Once reduced, stir in the tenderloin cubes, and reheat.

Partner Tip

Reynolds® Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.

Nutrition Facts

504.2 calories; 28.2 g protein; 11.7 g carbohydrates; 86.6 mg cholesterol; 117.5 mg sodium. Full Nutrition

Reviews (31)

Read More Reviews

Most helpful positive review

Rating: 5 stars
01/26/2009
This is easily one of the best dishes I have ever made. It is a costly recipe if you do something wrong or burn something, so novices beware. It is very important that you remove the beef from heat when it is rare/medium-rare as it will continue to cook off the stove. Do not server tenderlion more cooked than medium-rare. Read More
(16)

Most helpful critical review

Rating: 3 stars
12/22/2010
good but salty Read More
(4)
38 Ratings
  • 5 star values: 26
  • 4 star values: 7
  • 3 star values: 2
  • 2 star values: 1
  • 1 star values: 2
Rating: 5 stars
01/26/2009
This is easily one of the best dishes I have ever made. It is a costly recipe if you do something wrong or burn something, so novices beware. It is very important that you remove the beef from heat when it is rare/medium-rare as it will continue to cook off the stove. Do not server tenderlion more cooked than medium-rare. Read More
(16)
Rating: 4 stars
09/01/2008
The reduction is a keeper for sure. Personal taste but I think I'm going to try it again without cubing the tenderloin. Read More
(16)
Rating: 5 stars
01/26/2009
This is easily one of the best dishes I have ever made. It is a costly recipe if you do something wrong or burn something, so novices beware. It is very important that you remove the beef from heat when it is rare/medium-rare as it will continue to cook off the stove. Do not server tenderlion more cooked than medium-rare. Read More
(16)
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Rating: 5 stars
04/08/2008
I use Portabella mushrooms and brown sugar instead of Shitake and raspberry jam. It is still outstanding. I also use a very nice port, Graham's 10 year,tawny porto. This recipe has easily moved into my top ten. I have so much fun preparing this dish in anticipation of serving it to friends and enjoying it myself. Thank you 'All Recipes'. Read More
(12)
Rating: 5 stars
03/12/2008
Excellent dish, wouldn't change a thing. Only thing to consider is quanity, this is more of a 2 serving dish. Will make again very soon! Read More
(9)
Rating: 4 stars
02/15/2011
Delicious! I was worried about it being a little too sweet but it turned out pretty amazing. I made it for an early Valentine's Day dinner and it was a great choice for the occasion. I didn't cube the meat because I wanted the cuts whole, so I seared the tenderloins an cooked them in the oven at 500 degrees for 4 minutes and let them sit on the pan will a foil tent for a few minutes before placing them in the skillet with the reduction sauce at a medium low heat for 4 more minutes on each side which got them to a perfect medium-rare. The sauce did reduce a bit faster than 30 minutes so this is definitely a recipe you have to watch closely. Little bit of modifications but it was a big hit for me and my husband. Read More
(9)
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Rating: 5 stars
08/09/2008
I am rating this one for my hubby. He loved it. I am not a big fan of port wine but I made this more for him as he is. The sauce was too sweet for me (port is sweet) but the taste of the meat was wonderful and tender. I was told this is now his favorite recipe! I left the mushrooms whole as this was his preference otherwise followed directions to a "T". My youngest son also rated a 5. Thanks Read More
(8)
Rating: 5 stars
03/11/2011
This recipe is one to keep for another try. I must say that it turned out very well and rich. It is not my favorite way to prepare tenderloin, but I will try it with chicken next time. If you are looking to prepare this along with the suggested side-dishes from the recipe's author, be careful. There is indeed a lot of sweetness to this dish as well as the others. My rating is based on the dish as a stand-alone. Texture and flavor were great--enjoyment of preparation also gets five stars. Nicely done jonnyd523. Thanks. Read More
(6)
Rating: 4 stars
11/02/2009
This is a very good recipe but it would be better to have more vegitables or a bed of rice to complete the meal. For the initial cooking of the meat I would recommend grilling slightly below desired doneness as the re-heating at the end does make it a bit darker. Read More
(5)
Rating: 5 stars
02/16/2010
FYI the wine store recommended using ruby port instead of a white or tawny port. Read More
(5)
Rating: 3 stars
12/22/2010
good but salty Read More
(4)