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Beef Tenderloin Roast with Port Wine Sauce

Nothing says holiday entertaining like tender, roasted-to-perfection, beef tenderloin topped with buttery brie and crumbled walnuts. So fancy, yet so simple.
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Servings 4


  • 2 tbsp butter
  • 1/2 cup shallots, finely chopped
  • 3/4 cup Port wine
  • 1/4 cup red wine
  • 1 cup beef broth
  • 1 tbsp Worcestershire sauce
  • 1/2 tsp Dijon mustard
  • Salt and pepper
  • 1 bay leaf
  • 1 sprig fresh thyme or 1/2 tsp dreied tyme
  • 1 tbsp corn starch
  • 2 tbsp water
  • 1 2.5 lb Beef Tenderloin Roast
  • 1/2 cup Brie, crumbled (optional)
  • 1/2 cup walnuts, crumbled (optional0


    Melt butter in a saucepan over medium-high heat. Add shallot and sauté until translucent, about three minutes.
    Add Port and red wine, bring to a boil, simmer for 5-6 minutes until most of the wine is cooked off.
    Add beef broth, Worcestershire sauce, Dijon, salt, pepper, bay leaf and thyme; bring to boil and continue to simmer for 5-6minutes. Strain sauce and return to heat.
    In a small bowl mix corn starch and water then add to sauce, stirring until sauce is has thickened. Makes 1 cup.
    (Can be made one day ahead and stored in the refrigerator.)
    Preheat oven to 450ºF (230ºC).
    Season roast with salt and pepper then place in a shallow roasting pan. Insert oven-safe meat thermometer into centre of roast. Oven-sear by placing uncovered roast in preheated oven for 10 minutes.
    Reduce heat to 275ºF (140ºC); cook uncovered to desired doneness (145ºF (63ºC) for medium-rare), removing from oven when 5ºF(3ºC) below finished temperature.
    Cover with foil and let stand for 15 minutes before carving into thin slices. Serve with warmed Port Wine Sauce. Sprinkle with crumbled Brie and walnuts (if using).