Martha Sterward Roast Beef Terdeloin Receoi Oven

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

Cipher says vacation dinner like a testify-stopping roast, and I love this combination of sear-roasted beef tenderloin with a securely flavored red wine sauce. Non but is it elegant, but it'southward also simple to make. The sauce can be made mostly in advance then there'south very little fussing at the last minute – and beef tenderloin, believe it or non, is 1 of the easiest things in the world to cook.

If you're thinking, "Beef tenderloin is such an expensive cut. What if I overcook information technology? How volition I know when it'due south done?" I promise yous: you don't need to be an experienced cook to make a perfect beefiness tenderloin. All yous need is a meat thermometer. The 1 I use has a leave-in probe and remote monitor (similar this i), then I know when the roast is done without e'er even opening my oven. There's no poking, cutting, peeking, or guesswork involved.

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

The recipe calls for a beefiness tenderloin roast, which is the almost tender (and near expensive) cut of beef available. "Beef tenderloin" refers to the big cut of beefiness earlier it is sliced into steaks. One time cut, those steaks are referred to as filet mignon. Package labeling tin can vary depending upon where you shop — for case, you will sometimes find it labeled Chateaubriand or filet mignon roast — so if you're uncertain about what you lot're buying, but inquire the butcher.

You  may notice that my tenderloin has some kitchen twine tied effectually one end of it; that is the way I purchased it. Butchers often necktie tenderloin up well-nigh the tapered stop so that it is the aforementioned thickness all the manner around. If yours comes that way, leave the string on until later on it's cooked.  If it doesn't, no worries – no demand to do any tying.

When selecting a wine for the sauce, yous tin utilise whatever red – Merlot, Pinot Noir, Cabernet Sauvignon, Syrah, Red Zinfandel, etc. – that y'all accept in the house. Don't use anything also pricey; when using wine for cooking, ever select a bottle that'southward inexpensive but still good enough to drink.

How to make Beef Tenderloin with Ruby-red Wine Sauce

Step one: Make the Sauce

Melt five tablespoons of the butter in a medium saucepan and add together the shallots.

Cook over medium-low heat until soft and translucent, 7 to eight minutes.

Add the wine, beef broth, thyme sprigs, salt, pepper and sugar, and bring to a eddy.

Cook over medium rut for about 30 minutes, or until the liquid is reduced past about half.

While the liquid is reducing, place the remaining three tablespoons of butter in a pocket-sized bowl. Soften in the microwave (if necessary), and then add 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 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 can 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 beef tenderloin is a two-stride procedure: sear, then roast. The tenderloin gets a nice crusty brown exterior, which adds delicious flavour and texture to an otherwise lean cut.

Begin by seasoning the beef with kosher salt and pepper.

Oestrus the oil in an oven-proof skillet over medium-high heat until most smoking. Cook, turning with tongs, until well browned on all but ane side, about 10 minutes full.

Turn the tenderloin so that the united nations-seared side is down and transfer the skillet straight 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 xx minutes, or until done to your liking.

Stride three: Carve the Tenderloin

Transfer the roast to a etching lath (preferably with a well for collecting juices) and let information technology residuum, covered loosely with aluminum foil, for ten to 15 minutes. This allows the juices to redistribute from the outside of the roast throughout the whole roast, making the tenderloin juicy. If y'all slice it too soon, the juices will cascade out of it.

Meanwhile, pour off the fat from the roasting pan. Set the pan on the stovetop and add the beef broth. Bring the broth to a boil, using a wooden spoon to scrape the fond (brownish $.25) from the bottom of the pan.

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

Cleave the roast into 1/3-inch-thick slices.

Serve the beef, passing the cerise wine sauce at the table.

More than holiday beef recipes

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

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Roast Beefiness Tenderloin with Wine Sauce

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

Ingredients

For the Sauce

• eight tablespoons unsalted butter, divided
• ¾ loving cup finely chopped shallots, from two-3 large shallots
• 1¼ cups ruby wine
• iii cups beef broth
• six fresh thyme sprigs

• ¼ teaspoon kosher table salt
• ⅛ teaspoon ground black pepper
• 1 teaspoon sugar
• ii tablespoons all-purpose flour

For the Beef

• 1 (2 - 3 lb) center-cut beefiness tenderloin roast
• Kosher salt (½ teaspoon per pound of beef)
• Freshly ground black 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 saucepan. Add together the shallots and melt over medium-low oestrus, stirring occasionally, until soft and translucent, vii to 8 minutes. Add the wine, beef goop, thyme sprigs, salt, pepper and sugar, and bring to a boil. Cook over medium heat for about xxx minutes, or until the liquid is reduced by about half.
2. While the liquid is reducing, identify the remaining 3 tablespoons of butter in a pocket-size bowl and soften in the microwave, if necessary (it should be soft but not melted). Add together the flour and, using a small spoon, mix into a smooth paste.
3. 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. Prepare bated. (The sauce can be made upwardly to this betoken and refrigerated up to 3 days ahead of fourth dimension.)

For the Tenderloin

1. Permit 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.
2. Season the beef all over with kosher salt and pepper. Oestrus the oil in an oven-proof skillet over medium-high heat until nigh smoking. Cook, turning with tongs, until well browned on all but one side, about 10 minutes total. Turn the tenderloin and then that the united nations-seared side is down, and transfer the skillet direct to the preheated oven. (If your pan isn't oven-proof, transfer the beefiness to a lightly oiled roasting pan.) Roast until a thermometer inserted into the heart 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 business relationship for the fact that the temperature will go along to rise virtually 5 degrees while the meat rests.
3. 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. Identify a dishtowel or oven manus over the handle of the roasting pan to remind yourself that it'due south hot.
4. Meanwhile, carefully discard the fat from the roasting pan (recollect that the handle is hot!). Gear up the pan on the stovetop and add the ¼ loving cup of beef broth. Bring the broth to a boil, using a wooden spoon to scrape the addicted, or dark-brown $.25, from the lesser of the pan. Add together the flavorful broth to the ruby-red wine sauce, and so bring the sauce to a simmer.
5. Carve 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 (6 servings)
• Calories: 1,001
• Fatty: 61 g
• Saturated fat: 26 g
• Carbohydrates: 9 g
• Saccharide: 3 g
• Fiber: 1 one thousand
• Protein: 49 k
• Sodium: 1093 mg
• Cholesterol: 233 mg

This website is written and produced for informational purposes merely. I am not a certified nutritionist and the nutritional information on this site has not been evaluated or approved by a nutritionist or the Nutrient and Drug Administration. Nutritional information is offered every bit a courtesy and should not be construed as a guarantee. The data is calculated through an online nutritional figurer, Edamam.com. Although I do my best to provide accurate nutritional data, these figures should be considered estimates only. Varying factors such as production types or brands purchased, natural fluctuations in fresh produce, and the way ingredients are candy alter the effective nutritional information in any given recipe. Furthermore, unlike online calculators provide dissimilar results depending on their ain nutrition fact sources and algorithms. To obtain the most accurate nutritional information in a given recipe, y'all should calculate the nutritional information with the bodily ingredients used in your recipe, using your preferred diet calculator.

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