Roast Tenderloin Diane
Recipe: #22262
December 26, 2015
Categories: Steak, Loin Steak, Mushrooms, Southern, Christmas, Romantic Dinner, Sunday Dinner, Valentine's Day, Oven Roast, Gluten-Free High Protein, Low Carbohydrate, No Eggs, Non-Dairy, Wine, Beef Dinner, more
"Like Steak Diane, but in a roast version! Perfect for special occasions or holidays. Prep time is marinating time."
Ingredients
Nutritional
- Serving Size: 1 (221.1 g)
- Calories 673.7
- Total Fat - 54.1 g
- Saturated Fat - 22.7 g
- Cholesterol - 175.5 mg
- Sodium - 746.9 mg
- Total Carbohydrate - 0.9 g
- Dietary Fiber - 0.2 g
- Sugars - 0.3 g
- Protein - 42.9 g
- Calcium - 24.3 mg
- Iron - 5.2 mg
- Vitamin C - 4.5 mg
- Thiamin - 0.4 mg
Step by Step Method
Step 1
Combine the first 7 ingredients in a small bowl; stir well.
Step 2
Place tenderloin in a large shallow dish or large zip-lock bag. Pour marinade mixture over the tenderloin. Cover and marinate in the refrigerator for 8 hours, turning occasionally.
Step 3
Remove the tenderloin from the marinade, reserving marinade. Place the marinade in a small saucepan. Bring to a boil; reduce heat and simmer 3 minutes. Set aside.
Step 4
Place tenderloin on a rack in a shallow roasting pan; insert meat thermometer, making sure it does not touch fat. Bake at 425 degrees for 45 to 55 minutes or until the thermometer registers 140 degrees (rare), 150 degrees (medium-rare), or 160 degrees (medium). You really shouldn't cook it past medium-rare for the best taste and tenderness. Baste with the marinade occasionally. Let the tenderloin stand for 10 minutes before serving.
Step 5
Saute mushrooms in 1 tablespoon melted butter in a skillet until tender; set aside, and keep warm.
Step 6
Place the remaining marinade in a small saucepan; add water and 2 tablespoons butter. Bring to a boil; reduce heat, and simmer 3 minutes.
Step 7
Slice tenderloin; spoon sauce over tenderloin. Top with sauteed mushrooms.
Tips
No special items needed.