drying

Nothing says special occasion like a gorgeous, succulent beef tenderloin, especially when it's paired with deeply flavored red-wine mushroom sauce. You'll need to spend a bit of time in the kitchen to prepare this, but the techniques are easy and the results of your work will be so worth it. If possible, ask your butcher to trim fat and silver skin from the roast and then trim and tie the roast so the thickness is fairly even. And by all means, get a jump on prep and make the sauce a day or two ahead of serving if that works for your schedule. The recipe is a Yummly original created by [Martha Holmberg](https://www.yummly.com/dish/author/Martha-Holmberg).

Slow-Roasted Beef Tenderloin with Red Wine Mushroom Sauce

cremini mushrooms

onion

shallot

extra virgin olive oil

tomato paste

sugar

red pepper flakes

dry red wine fruity,

balsamic vinegar

salted butter

flour

beef broth

salted butter for sauteing shallot

Worcestershire sauce or soy sauce

Parmesan cheese

salted butter for sauce

salt

black pepper

beef

garlic

thyme

rosemary

parsley

Step 1: Rinse mushrooms and…

Rinse mushrooms and pat dry. Break off mushroom stems. Set mushroom caps aside. Roughly chop mushroom stems and onion separately. Finely chop shallot and set aside.

Step 2: Heat oil in a mediu…

Heat oil in a medium saucepan over medium heat. Add onion and saute until softened and lightly browned, about 5 minutes.

Step 3: Add mushroom stems…

Add mushroom stems and saute until lightly browned, 3-5 minutes. 

Step 4: Add tomato paste an…

Add tomato paste and cook, stirring and scraping, to concentrate the flavors slightly, 1-2 minutes. Add sugar and red pepper flakes; cook another 1 minute, reducing heat to medium-low if bits sticking to pan start to get dark.

Step 5: Add red wine and ba…

Add red wine and balsamic vinegar, and scrape up browned bits. Adjust heat as needed to maintain a gentle simmer and cook uncovered until liquid is reduced to 1 to 1 1/4 cups, 20-30 minutes.

Step 6: Choose a red wine w…

Choose a red wine with soft tannins and not a lot of oak, which can make your sauce slightly bitter. A good affordable choice is gamay or Côtes du Rhône.

Step 7: In another medium s…

In another medium saucepan, melt butter over medium heat, then add flour and whisk to make a smooth paste. Cook, whisking frequently, until paste is pale gold and smells lightly toasted, about 2 minutes. 

Step 8: Whisk the beef brot…

Whisk the beef broth and red wine reduction into saucepan and continue simmering, whisking occasionally, until sauce has thickened and reduced to about 2 cups, another 30-40 minutes. The flavor should be nicely concentrated. 

Step 9: Meanwhile, slice cr…

Meanwhile, slice cremini mushroom caps very thin.

Step 10: If mushrooms are la…

If mushrooms are large, cut in half first, and then cut across into thin slices.

Step 11: Heat butter in a la…

Heat butter in a large frying pan over medium heat. Add reserved shallot and saute until soft and fragrant, about 3 minutes. 

Step 12: Add sliced cremini…

Add sliced cremini caps and saute, stirring and scraping frequently, until mushrooms are tender and juices are brown and start to stick to pan, about 15 minutes. Be sure to scrape the pan as mushroom juices form. 

Step 13: To add more complex…

To add more complex flavor, add 4 oz. fresh maitake mushrooms (also called hen of of the woods), chopped.

Step 14: Pour a little red w…

Pour a little red wine sauce into mushrooms and stir to loosen any browned bits, then scrape mushroom mixture into red wine sauce. 

Step 15: Whisk in the Worces…

Whisk in the Worcestershire, Parmesan, and butter. Season to taste with salt and pepper. Set aside, or refrigerate up to 3 days.

Step 16: Preheat oven to 275…

Step 17: Slow-roasting is a…

Slow-roasting is a double win here. The beef cooks more evenly than it would at a higher temperature, allowing the whole roast to reach medium-rare, rather than having a rare center and well-done outer ring. Cooking at a lower temperature is also forgiving, allowing the cook some leeway since the roast won’t go from rare to overcooked in just a few minutes. 

Step 18: If beef tenderloin…

If beef tenderloin isn't already trimmed, use a chef's knife to carefully cut off fat and silver skin. (Silver skin is the shiny connective tissue that runs the length of much of the meat.) Cut garlic into very thin slices. With a sharp paring knife, cut a slit into beef and slide in a garlic slice. Be sure slit is deep enough to accommodate the whole slice. Repeat to distribute garlic evenly over tenderloin.

Step 19: Rub tenderloin all…

Rub tenderloin all over with kosher salt. 

Step 20: If the beef is not…

If the beef is not yet tied, cut 8 to 12 pieces of kitchen twine long enough to wrap around the meat. Tie meat with the twine at even intervals, tight enough to help meat hold its shape.

Step 21: Rub roast with oil…

Rub roast with oil, season with pepper, and then tuck thyme and rosemary sprigs into twine, evenly distributing them all over the roast. Arrange roast on sheet pan. 

Step 22: Roast meat until me…

Roast meat until medium-rare (the thickest part of roast should read 135°F on an instant-read thermometer), about 1 hour.

Step 23: Check to see that m…

Check to see that meat is done. Remove from oven or add time as needed.

Step 24: Let roast sit 10 mi…

Let roast sit 10 minutes. Gently reheat Red-Wine Mushroom Sauce. Snip kitchen twine from beef and remove. Slice beef and set on a platter. Scatter parsley on top and serve with sauce on the side.

We couldn't find beef tenderloin on shopping day so we made this with pork tenderloin.  It was absolutely delicious.  Couldn't find the mushrooms in the recipe either so we used what we could find.  The sauce was a little strong but delicious overall.

Ok, the sauce itself was 5 stars no question, but we got the wrong kind of meat. We got the tenderloin thicc steaks instead of the tube-shaped meat haha. Anywho, the sauce turned out AMAZING. That alone makes for this rating. The steak turned out great too, but we reverse-seared it instead of doing the lovely preparation suggested here in the recipe.

This was phenomenal! The pieces which had the garlic hosted an amazing roasted flavor and the pieces that had the herbs were light and airy. Even my toddler loved this!

Wonderful. Watch the salt rub on smaller parcels of meat.

Worth the time and effort - came out perfect. impressed the family. #yummly-employee

The Worcestershire sauce and parmesan are too much. Next time I will leave them out and enjoy the demi-glace with mushrooms more.

Flavortown awaits the patient. The sauce concentrated goodness, great atop the tenderloins, made alongside chorizo brussel sprouts and baked potato.

https://gv.yummlystatic.com/82001240-572e-4c58-8fa5-8d36f6778fe9/pOeetlK2TjOuib82tF5L_Montage_Slow_Roasted_Beef_Tenderloin_with_Red_Wine_Sauce/hls.m3u8

Cooking video for Slow-Roasted Beef Tenderloin with Red Wine Mushroom Sauce by Yummly on Yummly

Five ingredients lend a huge amount of flavor to this quick pesto baked salmon. The recipe is a Yummly original created by [Sara Mellas](https://www.yummly.com/dish/author/Sara%20Mellas).

5-Ingredient Pesto Baked Salmon

salmon

basil pesto

lemon

Step 1: Preheat the oven to…

Step 2: Line a baking sheet…

Line a baking sheet with parchment paper.

Step 3: Gently pat salmon f…

Gently pat salmon fillets dry with paper towels. Place on the baking sheet, skin side down.

Step 4: Sprinkle the tops o…

Sprinkle the tops of the salmon with the salt and black pepper.

Step 5: Spoon an equal amou…

Spoon an equal amount of basil pesto sauce over each salmon fillet. Spread to coat each fillet with an even layer.

Step 6: Bake the salmon on…

Bake the salmon on middle rack of oven until it flakes easily with a fork, 12-15 minutes.

Step 7: Check to see that s…

Check to see that salmon is done. Remove from oven or add time as needed.

Step 8: Squeeze fresh lemon…

Squeeze fresh lemon juice over salmon if desired. Serve immediately. Refrigerate leftovers in an airtight container for up to two days.

https://gv.yummlystatic.com/z3erPtfSqCZM6wCy4fsr_Montage_5_Ingredient_Pesto_Baked_Salmon/z3erPtfSqCZM6wCy4fsr_Montage_5_Ingredient_Pesto_Baked_Salmon-hls.m3u8

Cooking video for 5-Ingredient Pesto Baked Salmon by Yummly on Yummly

Cherry enthusiats and booze-hounds alike find joy in these easy-to-make, tipsy cocktail inclusions. For extra convenience down the line, pit the cherries before soaking them in a whatever sugary liquor bath you prefer, be it whiskey, vodka, brandy or rum. You can get creative, too, by using infused alcohol, such as chocolate vodka. Don't expect to use them right away, though: the cherries need a three-month soak before they're fully liquor-infused and ready for use.

Tipsy Cherries

cherries

brandy

Step 1: Wash the cherries w…

Wash the cherries well, dry them and wipe them with a cloth.

Step 2: Cut the stem in hal…

Step 3: Place the cherries…

Place the cherries in layers in a jar with an air-tight seal and cover each with sugar.

Step 4: Pour the alcohol ov…

Pour the alcohol over the cherries covering them completely.

Step 5: Store in a cool, da…

Store in a cool, dark place for 3 months.

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The most viewed drying recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

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5-Ingredient Pesto Baked Salmon

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The most viewed drying recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine