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Ingredients

• 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

Description

This Recipe Combines The Tenderness Of Filet Mignon With A Velvety Port Shiitake Reduction.

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