Beef Tenderloin With Wild Mushroom Stuffing & Port Wine Sauce

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Fine Cooking
Nutrition per serving    (USDA % daily values)


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Ingredients for 8 servings

Kosher salt and freshly ground black pepper

1/2 tsp. chopped fresh thyme

2 Tbs. canola oil

1 small chicken liver, fat trimmed and lobes separated (1-1/2 to 2 oz.)

4-lb. beef tenderloin roast, preferably center-cut

1/4 tsp. freshly ground black pepper; more to taste

1 tsp. kosher salt; more to taste

One 750-ml bottle tawny port (about 3-1/4 cups)

1 oz. (2 Tbs.) unsalted butter, cut into 4 pieces and softened at room temperature

1/2 lb. mixed fresh shiitake, oyster, and hen-of-the-woods mushrooms, stemmed and sliced 1/4 inch thick (use all 3 varieties if you can find them; otherwise, try to use at least 2)

1 Tbs. dried currants

1 oz. dried porcini mushrooms

1/4 tsp. finely grated lemon zest

2 tsp. all-purpose flour

2-1/2 cups low-salt chicken broth

2 sprigs fresh thyme

1 Tbs. chopped fresh parsley

1 small shallot, finely chopped (a heaping 1 Tbs.)

2 medium cloves garlic, finely chopped (about 2 tsp.)

1 tsp. good-quality balsamic vinegar; more to taste

1/4 cup low-salt chicken broth

1 large shallot, finely chopped (about 1/4 cup)

1-1/2 tsp. Cognac or Armagnac

1 tsp. fresh lemon juice

1-1/4 oz. (2-1/2 Tbs.) unsalted butter

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