Classic Tenderloin With Balsamic Portabella Sauce

• beef tenderloin↗4 lbs
• olive oil↗1 tablespoon
• pepper↗1 teaspoon
• dried thyme↗1⁄2 teaspoon
• BASLAMIC PORTOBELLO SAUCE↗
• beef stock↗1 cup
• portabella mushrooms↗2

  coarsely chopped

• balsamic vinegar or 1 tablespoon red wine vinegar↗1 tablespoon
• all-purpose flour↗2 teaspoons
• butter↗2 teaspoons

  softened

• salt↗1 pinch
• pepper↗1 pinch

Step-by-step instructions

1. 1

   FOR THE BEEF TENDERLOIN: Place beef on rack in roasting pan. Brush with oil; sprinkle with pepper and thyme. Roast in 450°F oven for 40 to 50 minutes or until meat thermometer registers 140°F for rare, or until desired doneness.

2. 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. 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. 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. 5

   Canadian Living Winning Tastes of Beef.