Beef tenderloin is one of those things that I rarely make but, when I do, I always find myself pledging to make more often in the future.
1 pound beef tenderloin, cut into 1-inch cubes
1½ tablespoon extra-virgin olive oil, divided
1 cup shiitake mushrooms, thinly sliced
1 cup port wine
2 teaspoons seedless raspberry or blackberry jam
1 teaspoon Worcestershire sauce (Lea and Perins is gluten-free)
¾ cup beef broth
salt and pepper to taste
Lightly season beef tenderloin cubes with salt and pepper, then set aside at room temperature, and continue preparing the rest of the ingredients.
Heat ¾ tablespoon olive oil in a large skillet over medium-high heat. Stir in the shiitake mushrooms, and cook about five minutes until they wilt and start to turn golden brown. Remove the mushrooms from the skillet and set aside.
Heat the remaining olive oil in the skillet until it begins to smoke, then add the beef tenderloin cubes.
Stir until cubes are brown on the outside and the meat is cooked just short of your desired degree of doneness, about 5 minutes total for medium rare tenderloin cubes.
Remove the tenderloin cubes from the skillet and set aside.
Turn up the heat, add the port wine to the skillet and bring to a boil.
Boil until the port has reduced by half, then whisk in the jam, Worcestershire sauce, beef broth, and shiitake mushrooms. Continue cooking until the sauce has reduced to â…“ to ½ cup, about 30 minutes. Once reduced, stir in the tenderloin cubes, and reheat briefly until warm. Remove and serve.