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Ingredients

• 2-750 ml bottles of red wine-(such as Cabernet)
• 1-750 ml bottle of Tawny Port
• 4 cups of canned beef broth
• 6 TBS (3/4 stick) butter
• 1 & 1/2 lbs of onions, chopped
• 2 TBS chopped fresh thyme or 2 tsp of dried
• 2 lbs mixed fresh wild mushrooms( such as shitake, and crimini) stems removed
• All mushrooms thickly sliced
• 2 TBS all purpose flour
• 5 lb well trimmed beef tenderloin
• 2 TBS olive oil

Description

Very Rich Main Course For A Holiday Feast. Goes Great With Mashed Or Roasted Potato Dishes. Sauce Can Be Made A Day Ahead. Warning- The Wine Reduction Will Stink Up The House. I Make The Sauce On An Outside Grill Burner. This Is Very Rich And Delicious An

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