Tenderloin W/mushroom, Onion and Red Wine Sauce

Yield:	10 Servings
Categories:	Beef, Meats

500	ml	Cabernet Sauvignon
750	ml	Tawny port
4	c	Low sodium beef broth
6	tb	Butter
1 1/2	lb	Onions; chopped or sliced
2	ts	Dried thyme
2	lb	Wild mushrooms; thickly sliced
2	tb	Flour
4 1/2	lb	Beef tenderloin; 2 roasts from center
2	tb	Olive oil