Different Things to Do With a Whole Beef Tenderloin for Two

This post may contain chapter links. Read my full disclosure policy.

This beef tenderloin with a rich red wine sauce is a true show-stopper. Perfect for a special occasion!

Naught says holiday dinner like a show-stopping roast, and I love this combination of sear-roasted beef tenderloin with a securely flavored scarlet vino sauce. Not only is information technology elegant, but it's also simple to make. The sauce can be made mostly in accelerate so at that place's very niggling fussing at the last minute – and beef tenderloin, believe it or not, is 1 of the easiest things in the globe to cook.

If you're thinking, "Beef tenderloin is such an expensive cut. What if I overcook it? How will I know when it's done?" I promise you: you don't demand to be an experienced cook to make a perfect beef tenderloin. All you lot need is a meat thermometer. The one I utilize has a leave-in probe and remote monitor (like this i), and then I know when the roast is done without ever even opening my oven. There'southward no poking, cutting, peeking, or guesswork involved.

What you'll need to Brand beef tenderloin with Red Wine Sauce

The recipe calls for a beef tenderloin roast, which is the about tender (and well-nigh expensive) cut of beef available. "Beef tenderloin" refers to the large cutting of beef before information technology is sliced into steaks. Once cut, those steaks are referred to as filet mignon. Packet labeling tin can vary depending upon where you shop — for example, you will sometimes notice information technology labeled Chateaubriand or filet mignon roast — and then if you lot're uncertain most what you're buying, merely ask the butcher.

Y'all  may notice that my tenderloin has some kitchen twine tied around one end of information technology; that is the way I purchased it. Butchers often tie tenderloin upwardly well-nigh the tapered end so that information technology is the aforementioned thickness all the mode effectually. If yours comes that way, leave the string on until subsequently it'due south cooked.  If it doesn't, no worries – no need to exercise any tying.

When selecting a wine for the sauce, y'all tin use any scarlet – Merlot, Pinot Noir, Cabernet Sauvignon, Syrah, Reddish Zinfandel, etc. – that you lot take in the house. Don't use anything as well pricey; when using vino for cooking, always select a bottle that'southward inexpensive but however good plenty to drink.

How to make Beef Tenderloin with Crimson Vino Sauce

Footstep 1: Make the Sauce

Melt 5 tablespoons of the butter in a medium bucket and add the shallots.

Melt over medium-low heat until soft and translucent, 7 to 8 minutes.

Add the wine, beef goop, thyme sprigs, common salt, pepper and carbohydrate, and bring to a boil.

Cook over medium heat for about thirty minutes, or until the liquid is reduced by near one-half.

While the liquid is reducing, identify the remaining 3 tablespoons of butter in a small-scale bowl. Soften in the microwave (if necessary), then add the flour. Using a spoon, mix together into a paste. This is called a buerre manié, and it'due south used to thicken sauces.

Once the wine mixture is reduced, reduce the heat to low and remove the thyme sprigs. Whisk the flour-butter mixture, a teaspoonful at a time, into the simmering liquid, and simmer for a few minutes, until the sauce is thickened.

The sauce tin be made up to this point and refrigerated several days alee of fourth dimension.

Step 2: Roast the Beefiness Tenderloin

The best way to cook beefiness tenderloin is a two-step process: sear, then roast. The tenderloin gets a nice crusty brown exterior, which adds delicious flavor and texture to an otherwise lean cutting.

Begin by seasoning the beef with kosher salt and pepper.

Heat the oil in an oven-proof skillet over medium-loftier heat until almost smoking. Cook, turning with tongs, until well browned on all but i side, about 10 minutes total.

Turn the tenderloin and so that the un-seared side is downwardly and transfer the skillet direct to a 400°F oven. Roast until an instant-read thermometer inserted into the center of the meat registers 120ºF for medium-rare, 15 to 20 minutes, or until done to your liking.

Footstep 3: Cleave the Tenderloin

Transfer the roast to a carving board (preferably with a well for collecting juices) and allow it rest, covered loosely with aluminum foil, for x to fifteen minutes. This allows the juices to redistribute from the outside of the roast throughout the whole roast, making the tenderloin juicy. If you slice information technology too before long, the juices will pour out of information technology.

Meanwhile, cascade off the fatty from the roasting pan. Set the pan on the stovetop and add the beefiness broth. Bring the broth to a boil, using a wooden spoon to scrape the fond (brown bits) from the bottom of the pan.

Add together the flavorful broth to the red wine sauce, and bring the sauce to a simmer.

Cleave the roast into 1/three-inch-thick slices.

Serve the beef, passing the red vino sauce at the table.

More holiday beefiness recipes

• Onion-Braised Beef Brisket
• Beefiness Stew with Carrots and Potatoes
• Moroccan-Style Brisket with Dried Fruit and Capers
• Red Wine Braised Short Ribs
• Steak Au Poivre

• Recipe
• Comments (1098)
• Add Annotate

Roast Beef Tenderloin with Wine Sauce

This beef tenderloin with a rich ruby wine sauce is a true show-stopper. Perfect for a special occasion!

Ingredients

For the Sauce

• 8 tablespoons unsalted butter, divided
• ¾ cup finely chopped shallots, from 2-3 big shallots
• 1¼ cups cherry-red wine
• iii cups beef broth
• vi fresh thyme sprigs

• ¼ teaspoon kosher salt
• ⅛ teaspoon ground blackness pepper
• i teaspoon sugar
• 2 tablespoons all-purpose flour

For the Beefiness

• ane (two - 3 lb) heart-cutting beef tenderloin roast
• Kosher salt (½ teaspoon per pound of beef)
• Freshly ground blackness pepper (¼ teaspoon per pound of beef)
• 2 tablespoons vegetable oil
• ¼ cup beef broth

Instructions

For the Sauce

1. Melt 5 tablespoons of the butter in a medium bucket. 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, salt, pepper and sugar, and bring to a boil. Cook over medium rut for near thirty minutes, or until the liquid is reduced by about half.
2. While the liquid is reducing, place the remaining iii tablespoons of butter in a pocket-sized bowl and soften in the microwave, if necessary (it should be soft merely not melted). Add the flour and, using a pocket-sized spoon, mix into a smoothen paste.
3. One time the wine mixture is reduced, reduce the estrus to depression 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 tin be made up to this point and refrigerated upward to iii days ahead of time.)

For the Tenderloin

1. Let the beef stand at room temperature for ane hr before roasting. Set an oven rack in the eye position and preheat the oven to 400°F.
2. Flavor the beef all over with kosher salt and pepper. Heat the oil in an oven-proof skillet over medium-high heat until nigh smoking. Cook, turning with tongs, until well browned on all simply one side, about x minutes total. Plough the tenderloin so that the un-seared side is downwards, 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 a thermometer inserted into the center of the meat registers 120°F-125° for medium rare, most fifteen minutes, or until done to your liking (115°F-120°F for rare, 130°F-135°F for medium). Go on in mind that these temperatures business relationship for the fact that the temperature will keep to ascent nearly 5 degrees while the meat rests.
3. Transfer the meat to a carving board (preferably with a well for collecting juices) and permit information technology remainder, covered loosely with aluminum foil, for ten to 15 minutes. Place a dishtowel or oven mitt over the handle of the roasting pan to remind yourself that information technology's hot.
4. Meanwhile, carefully discard the fat from the roasting pan (remember that the handle is hot!). Set the pan on the stovetop and add the ¼ 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 together the flavorful broth to the cherry wine sauce, and so bring the sauce to a simmer.
5. Carve the tenderloin into ⅓-inch-thick slices. Serve the beef, passing the scarlet wine sauce at the table.

Pair with

Nutrition Information

Powered by

• Per serving (6 servings)
• Calories: i,001
• Fatty: 61 g
• Saturated fatty: 26 k
• Carbohydrates: ix g
• Carbohydrate: 3 g
• Fiber: one g
• Protein: 49 g
• Sodium: 1093 mg
• Cholesterol: 233 mg

This website is written and produced for advisory purposes just. I am non a certified nutritionist and the nutritional data on this site has not been evaluated or approved past a nutritionist or the Food and Drug Administration. Nutritional information is offered as a courtesy and should not be construed every bit a guarantee. The data is calculated through an online nutritional figurer, Edamam.com. Although I do my best to provide accurate nutritional information, these figures should be considered estimates just. Varying factors such as product types or brands purchased, natural fluctuations in fresh produce, and the manner ingredients are processed change the effective nutritional information in any given recipe. Furthermore, different online calculators provide different results depending on their own nutrition fact sources and algorithms. To obtain the most accurate nutritional information in a given recipe, you should summate the nutritional information with the actual ingredients used in your recipe, using your preferred nutrition computer.

Come across more recipes:

• Beef, Lamb, Veal & Pork
• Dinner
• Holidays
• Most Popular
• American
• French
• All Seasons
• Beef Tenderloin
• Christmas
• Easter
• Jewish Holiday Recipes
• New year's day's Eve
• Scarlet Vino
• Valentine's 24-hour interval

Comments

yungstoud1951.blogspot.com

Source: https://www.onceuponachef.com/recipes/roast-beef-tenderloin-wine-sauce.html

Bagikan Artikel ini