Roast Beef Tenderloin with Red Wine Sauce » Foodom

Roast Beef Tenderloin with Red Wine Sauce

$65.00 Cooking Fee
Serving Size: 6.5 oz
This beef tenderloin with red wine sauce is a true show-stopper. Perfect for a special occasion!
  • Cooking up to 10 servings
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Ingredients Scale

Adjust the ingredients measurement scale here by changing this number. 10

Instructions

  • Let the beef stand at room temperature for 1 hour before roasting. Set an oven rack in the middle position and preheat the oven to 400°F.
  • Melt 5 tablespoons of the butter in a medium saucepan. Add the shallots and cook over medium-low heat, stirring occasionally, until soft and translucent, 7 to 8 minutes. Add the wine, beef broth, thyme sprigs, ¼ teaspoon of the salt, pepper, and sugar, and bring to a boil. Cook over medium heat for about 30 minutes, or until the liquid is reduced by about half.
  • Season the beef all over with remaining 2 teaspoons salt and pepper. Heat the oil in an oven-proof skillet over medium-high heat until almost smoking. Cook, turning with tongs until well browned on all but one side, about 10 minutes total. Turn the tenderloin so that the un-seared side is down, and transfer the skillet directly to the preheated oven. (If your pan isn't oven-proof, transfer the beef to a lightly oiled roasting pan.) Roast until an instant-read thermometer inserted into the center of the meat registers 120°F-125° for medium-rare, about 15 minutes, or until done to your liking (115°F-120°F for rare, 130°F-135°F for medium). Keep in mind that these temperatures account for the fact that the temperature will continue to rise about 5 degrees while the meat rests.
  • While the liquid is reducing, place the remaining 3 tablespoons of butter in a small bowl and soften in the microwave, if necessary (it should be soft but not melted). Add the flour and, using a small spoon, mix into a smooth paste.
  • Once the wine mixture is reduced, reduce the heat to low and remove the thyme sprigs. Whisk the flour-butter paste, a teaspoonful at a time, into the simmering liquid, and simmer for a few minutes, until the sauce is thickened. Set aside. (The sauce can be made up to this point and refrigerated up to 3 days ahead of time.)
  • Transfer the meat to a carving board (preferably with a well for collecting juices) and let it rest, covered loosely with aluminum foil, for 10 to 15 minutes. Place a dish towel or oven mitt over the handle of the roasting pan to remind yourself that it's hot.
  • Meanwhile, carefully discard the fat from the roasting pan (remember that the handle is hot!). Set the pan on the stovetop and add the 1/4 cup of beef broth. Bring the broth to a boil, using a wooden spoon to scrape the fond, or brown bits, from the bottom of the pan. Add the flavorful broth to the red wine sauce, and then bring the sauce to a simmer.
  • Carve the tenderloin into 1/3-inch-thick slices. Serve the beef, passing the red wine sauce at the table.

Cook Times

Active Prep10
Hands-On Cook20
Hands-Off Cook30
Total Time1 hour
Recipe Serving Size10

Ingredients

Ingredients

  • 8 tablespoon unsalted butter divided
  • 3 shallot ½ cup finely chopped from 2-3 large shallots
  • 1 ¼ cup red wine
  • 3 cup beef broth
  • 6 sprig fresh thyme
  • 2 ¼ teaspoon Kosher salt divided
  • teaspoon ground black pepper
  • 1 teaspoon sugar
  • 2 tablespoon all-purpose flour
  • 4 pound center-cut beef tenderloin roast or eye of round, although not as tender
  • 1 teaspoon ground black pepper
  • 2 tablespoon avocado oil or any high heat cooking oil you prefer
  • ¼ cup beef broth

Cooking Tools Required

Cutting board, Measuring cups and spoons, Meat Thermometer, Oven, Pyrex baking dish, Saucepan, Sharp Knives

Nutrition

Calories: 501kcal | Carbohydrates: 3g | Protein: 26g | Fat: 42g | Saturated Fat: 20g | Cholesterol: 119mg | Sodium: 417mg | Potassium: 489mg | Fiber: 1g | Sugar: 1g | Vitamin A: 308IU | Vitamin C: 2mg | Calcium: 22mg | Iron: 4mg

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