Beef Tenderloin with Whiskey Onion Sauce

Beef Tenderloin with Whiskey Onion Sauce


1 center-cut beef tenderloin (about 2 pounds)
2 tablespoons Dijon mustard
1 tablespoon McCormick Montreal steak seasoning
1 cup whiskey
1 package (½ ounce) dried shiitake mushrooms
1 can (14.5 ounces) beef broth
1 tablespoon Worcestershire sauce
1 tablespoon Dierbergs butter
1 cup frozen pearl onions, thawed and well drained
2 large cloves garlic, minced
1 bay leaf
1 tablespoon cornstarch
1 tablespoon water


Brush surface of tenderloin with Dijon and sprinkle with steak seasoning; let stand at room temperature 20 minutes. Place on rack in shallow roasting pan. Roast in 425°F. oven until internal temperature is 135°F. for medium-rare, about 35 minutes. Cover and let stand 15 minutes before slicing.

Meanwhile, place whiskey and mushrooms in 4-cup glass measure; let stand until mushrooms rehydrate, about 20 minutes. Remove mushrooms. Add broth and Worcestershire to whiskey, whisking until well combined; set aside. Coarsely chop mushrooms; set aside.

In medium skillet, melt butter over medium-high heat. Add onions and garlic; cook stirring occasionally until onions are lightly caramelized, about 3 to 4 minutes. Add whiskey/broth mixture and bay leaf; bring to a boil. Reduce heat; cook stirring occasionally until reduced by half, about 15 to 20 minutes. In small bowl, combine cornstarch and water; whisk into skillet and cook stirring constantly until slightly thickened, about 1 to 2 minutes. Remove and discard bay leaf. Stir in mushrooms. Serve over sliced tenderloin.

Servings: 6
Serving Size: Per Serving

Per Serving
Calories: 320
Cholesterol: 84 mg
Fat: 10 g
Sodium: 828 mg
Carbohydrates: 6 g
Protein: 28 g
Fiber: 1 g