Herb Crusted Beef Tenderloin With Merlot Reduction

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

Nothing says vacation dinner like a show-stopping roast, and I love this combination of sear-roasted beef tenderloin with a deeply flavored red vino sauce. Not only is it elegant, but it's too unproblematic to make. The sauce can exist made mostly in advance so there'due south very little fussing at the last infinitesimal – and beef tenderloin, believe it or non, is one of the easiest things in the globe to cook.

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

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

The recipe calls for a beef tenderloin roast, which is the most tender (and most expensive) cut of beef available. "Beefiness tenderloin" refers to the large cut of beef before it is sliced into steaks. Once cut, those steaks are referred to as filet mignon. Packet labeling tin can vary depending upon where y'all shop — for case, yous will sometimes find it labeled Chateaubriand or filet mignon roast — and so if you're uncertain well-nigh what you're ownership, just enquire the butcher.

Yous  may notice that my tenderloin has some kitchen twine tied around one end of it; that is the mode I purchased it. Butchers often tie tenderloin upwardly nigh the tapered end and then that information technology is the aforementioned thickness all the way effectually. If yours comes that way, leave the string on until after it's cooked.  If it doesn't, no worries – no need to practise any tying.

When selecting a wine for the sauce, y'all can use any crimson – Merlot, Pinot Noir, Cabernet Sauvignon, Syrah, Ruddy Zinfandel, etc. – that yous take in the firm. Don't use annihilation too pricey; when using wine for cooking, always select a bottle that's cheap only still skilful enough to drink.

How to make Beef Tenderloin with Red Wine Sauce

Step 1: Brand the Sauce

Cook 5 tablespoons of the butter in a medium saucepan and add the shallots.

Cook over medium-low oestrus until soft and translucent, 7 to viii minutes.

Add the vino, beefiness broth, thyme sprigs, salt, pepper and carbohydrate, and bring to a boil.

Cook over medium oestrus for nearly 30 minutes, or until the liquid is reduced by nearly half.

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

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

The sauce can be made up to this indicate and refrigerated several days ahead of fourth dimension.

Footstep 2: Roast the Beefiness Tenderloin

The best way to melt beef 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 cut.

Begin by seasoning the beefiness with kosher salt and pepper.

Oestrus the oil in an oven-proof skillet over medium-high oestrus until nigh smoking. Cook, turning with tongs, until well browned on all but one side, about x minutes total.

Turn the tenderloin so that the un-seared side is down and transfer the skillet directly 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.

Step 3: Cleave the Tenderloin

Transfer the roast to a carving board (preferably with a well for collecting juices) and allow it remainder, covered loosely with aluminum foil, for x to xv minutes. This allows the juices to redistribute from the exterior of the roast throughout the whole roast, making the tenderloin juicy. If you slice it likewise soon, the juices will pour out of it.

Meanwhile, pour off the fat from the roasting pan. Gear up the pan on the stovetop and add the beefiness broth. Bring the goop to a eddy, using a wooden spoon to scrape the fond (brown $.25) from the bottom of the pan.

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

Cleave the roast into ane/3-inch-thick slices.

Serve the beefiness, passing the red wine sauce at the table.

More holiday beef recipes

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

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Roast Beef Tenderloin with Wine Sauce

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

Ingredients

For the Sauce

• eight tablespoons unsalted butter, divided
• ¾ loving cup finely chopped shallots, from ii-3 large shallots
• 1¼ cups reddish vino
• 3 cups beef broth
• six fresh thyme sprigs

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

For the Beef

• 1 (2 - 3 lb) eye-cutting beef tenderloin roast
• Kosher salt (½ teaspoon per pound of beef)
• Freshly ground black pepper (¼ teaspoon per pound of beefiness)
• 2 tablespoons vegetable oil
• ¼ loving 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-depression heat, stirring occasionally, until soft and translucent, 7 to 8 minutes. Add the wine, beef goop, thyme sprigs, table salt, pepper and sugar, and bring to a boil. Melt over medium heat for about 30 minutes, or until the liquid is reduced by about half.
2. While the liquid is reducing, place the remaining three tablespoons of butter in a small-scale 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.
3. Once the wine mixture is reduced, reduce the oestrus 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. Fix aside. (The sauce tin can be made up to this signal and refrigerated upward to iii days alee of fourth dimension.)

For the Tenderloin

1. Let the beef stand at room temperature for one hour before roasting. Gear up an oven rack in the middle position and preheat the oven to 400°F.
2. Season the beef all over with kosher salt and pepper. Rut the oil in an oven-proof skillet over medium-loftier heat until almost smoking. Cook, turning with tongs, until well browned on all but 1 side, about 10 minutes full. Plow the tenderloin so that the un-seared side is downward, and transfer the skillet direct 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, about 15 minutes, or until done to your liking (115°F-120°F for rare, 130°F-135°F for medium). Keep in heed that these temperatures account for the fact that the temperature will continue to rise about v degrees while the meat rests.
3. Transfer the meat to a carving board (preferably with a well for collecting juices) and allow information technology rest, covered loosely with aluminum foil, for 10 to 15 minutes. Place a dishtowel or oven mitt over the handle of the roasting pan to remind yourself that it'southward hot.
4. Meanwhile, carefully discard the fat from the roasting pan (recollect that the handle is hot!). Set the pan on the stovetop and add together the ¼ cup of beefiness goop. Bring the broth to a eddy, using a wooden spoon to scrape the addicted, or brown bits, from the bottom of the pan. Add the flavorful broth to the ruby wine sauce, and then bring the sauce to a simmer.
5. Cleave the tenderloin into ⅓-inch-thick slices. Serve the beef, passing the red wine sauce at the table.

Pair with

Nutrition Information

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• Per serving (half-dozen servings)
• Calories: 1,001
• Fat: 61 g
• Saturated fatty: 26 chiliad
• Carbohydrates: 9 one thousand
• Sugar: 3 thousand
• Cobweb: 1 g
• Poly peptide: 49 g
• Sodium: 1093 mg
• Cholesterol: 233 mg

This website is written and produced for informational purposes but. I am non a certified nutritionist and the nutritional data on this site has non been evaluated or canonical by a nutritionist or the Nutrient and Drug Administration. Nutritional information is offered equally a courtesy and should not be construed as a guarantee. The data is calculated through an online nutritional calculator, Edamam.com. Although I do my all-time to provide authentic nutritional information, these figures should be considered estimates simply. Varying factors such equally product types or brands purchased, natural fluctuations in fresh produce, and the way ingredients are processed change the effective nutritional information in whatsoever given recipe. Furthermore, dissimilar online calculators provide dissimilar results depending on their own nutrition fact sources and algorithms. To obtain the most accurate nutritional information in a given recipe, you should calculate the nutritional information with the bodily ingredients used in your recipe, using your preferred nutrition calculator.

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