Roast Beef Tenderloin with Wine Sauce
Crowd pleaser, expensive but dependable!
Ingredients
For Wine Sauce
- 4 tbsp unsalted butter or olive oil
- 3 shallots
- 1.5 cups red wine
- 3 cups beef broth
- 4 sprigs fresh thyme
- 1/5 tsp kosher salt
- ground black pepper
- 2 tbsp flour
For Tenderloin
- 2 lbs tenderloin 3lb for 6 people, center cut if possible, if it tapers then tuck under and tie together to make width consistent.
- 4-6 tsp kosher salt
- ground black pepper
- 2 tbsp vegetable oil
- 1/4 cup beef broth
Instructions
For Sauce
- Melt 5 tablespoons of butter (or some light olive oil) and add chopped shallots, medium heat until soft and translucent. Add wine, beef broth, thyme, salt, pepper, and bring to a boil. Reduce, medium heat until about half the volume.
- Make roux of butter (or oil) and flour. (Melted butter with flour mixed in to a paste)
- Set to low, remove herbs, Whisk in the roux by teaspoon, simmer until thickened.
For Tenderloin
- Let tenderloin stand at room temperature for an hour. Preheat to 400.
- Salt and pepper, heat oil very hot and brown roast on all but one side in cast iron or oven proof skillet, about 10 minutes total. Transfer to oven in cast iron or roast pan. Roast until done, 120 to 125 for medium rare. Temperature will continue ot rise as the roast rests. Subtract 5 degrees for rare or full medium.
- Let roast rest in a pan or on cutting baord, something not hot from the oven.
- Discard fat from hot roast pan, add a bit of broth or water to deglaze pan and loosen browned bits. Add to wine sauce.
- Slice in thick slices 1/3 to 1/2 inches. Can arrange slices on serving platter and pour some sauce over or have sauce on side.
Notes
2022 – Notes for my oven
The temperature probe feature worked, 3 lbs only needed 30 minutes in the oven after a pretty high heat browning in cast iron. Adding and extra 10 minutes made it medium, not medium rare. 2023 – This probe is busted!
The temperature probe feature worked, 3 lbs only needed 30 minutes in the oven after a pretty high heat browning in cast iron. Adding and extra 10 minutes made it medium, not medium rare. 2023 – This probe is busted!
Nutrition
Calories: 620kcalCarbohydrates: 9gProtein: 53gFat: 32gSaturated Fat: 13gPolyunsaturated Fat: 5gMonounsaturated Fat: 10gTrans Fat: 1gCholesterol: 175mgSodium: 3299mgPotassium: 1099mgFiber: 1gSugar: 2gVitamin A: 400IUVitamin C: 3mgCalcium: 85mgIron: 5mg
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