Beef Tenderloin in a Port Shiitake Reduction

Ingredients

Contains: soy, fish (auto-detected from the ingredients and method; we can miss things, so check labels)

• 1 1/2 pounds beef tenderloin, cut into 1-inch cubes
• salt and pepper to taste
• 2 tablespoons extra-virgin olive oil, divided
• 2 cups shiitake mushrooms, thinly sliced
• 2 cups port wine
• 1 tablespoon seedless raspberry jam
• 1 teaspoon Worcestershire sauce
• 1 cup beef broth

Directions

Method written by CompKitchen from the ingredient list. Not the original author's method, not kitchen-tested.

1. Pat the beef cubes dry and season them generously with salt and pepper.

2. Heat 1 tablespoon of the olive oil in a large skillet over medium-high heat. Sear the beef in batches for about 2 minutes per side until browned but not cooked through. Transfer to a plate.

3. Add the remaining 1 tablespoon olive oil to the same skillet over medium heat. Cook the shiitake mushrooms, stirring, for about 8 minutes until golden and their liquid has evaporated.

4. Pour in the port wine and scrape up the browned bits from the bottom of the pan. Simmer for about 15 minutes until reduced by about half.

5. Stir in the beef broth, raspberry jam and Worcestershire sauce. Simmer for about 10 minutes until the sauce is slightly thickened.

6. Return the beef and any juices to the skillet and simmer gently for about 5 minutes, until the thickest piece reaches 145°F (63°C). Rest for 3 minutes before serving.