Things to Do With Beef Tenderloin

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

Nothing says vacation dinner similar a bear witness-stopping roast, and I love this combination of sear-roasted beef tenderloin with a deeply flavored red wine sauce. Not only is it elegant, but it'south also uncomplicated to make. The sauce can be fabricated more often than not in advance so in that location's very little fussing at the terminal minute – and beef tenderloin, believe it or not, is one of the easiest things in the earth to melt.

If y'all'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 need to exist an experienced cook to make a perfect beefiness tenderloin. All you need is a meat thermometer. The one I use has a leave-in probe and remote monitor (similar this one), so I know when the roast is done without ever 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 beef tenderloin roast, which is the most tender (and about expensive) cut of beef bachelor. "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 can vary depending upon where you store — for example, y'all will sometimes find information technology labeled Chateaubriand or filet mignon roast — so if yous're uncertain near what you're buying, only ask the butcher.

Yous  may discover that my tenderloin has some kitchen twine tied around one end of it; that is the way I purchased information technology. Butchers often necktie tenderloin up near the tapered end and then that it is the same 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 practice any tying.

When selecting a wine for the sauce, you can use whatsoever red – Merlot, Pinot Noir, Cabernet Sauvignon, Syrah, Cerise Zinfandel, etc. – that you take in the house. Don't use anything too pricey; when using wine for cooking, always select a canteen that'southward inexpensive only yet practiced enough to drink.

How to make Beef Tenderloin with Red Wine Sauce

Stride 1: Make the Sauce

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

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

Add together the vino, beef broth, thyme sprigs, salt, pepper and saccharide, and bring to a eddy.

Cook over medium heat for almost xxx minutes, or until the liquid is reduced by about half.

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

Step ii: Roast the Beef Tenderloin

The best style to melt beefiness tenderloin is a two-step procedure: sear, then roast. The tenderloin gets a nice crusty chocolate-brown exterior, which adds delicious flavor and texture to an otherwise lean cut.

Begin past seasoning the beef with kosher salt and pepper.

Rut the oil in an oven-proof skillet over medium-high heat until almost smoking. Cook, turning with tongs, until well browned on all simply i side, about 10 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 xx minutes, or until washed to your liking.

Step 3: Carve the Tenderloin

Transfer the roast to a carving board (preferably with a well for collecting juices) and permit information technology rest, covered loosely with aluminum foil, for 10 to 15 minutes. This allows the juices to redistribute from the outside of the roast throughout the whole roast, making the tenderloin juicy. If yous slice information technology also before long, the juices will cascade out of it.

Meanwhile, cascade off the fatty from the roasting pan. Ready the pan on the stovetop and add the beef goop. Bring the goop to a boil, using a wooden spoon to scrape the addicted (brown bits) from the bottom of the pan.

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

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

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

More holiday beef recipes

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

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Roast Beef Tenderloin with Vino Sauce

This beef tenderloin with a rich red 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 large shallots
• 1¼ cups carmine vino
• 3 cups beef broth
• six fresh thyme sprigs

• ¼ teaspoon kosher salt
• ⅛ teaspoon basis black pepper
• 1 teaspoon sugar
• 2 tablespoons all-purpose flour

For the Beef

• 1 (2 - 3 lb) center-cut beefiness tenderloin roast
• Kosher table salt (½ teaspoon per pound of beef)
• Freshly ground black pepper (¼ teaspoon per pound of beef)
• two tablespoons vegetable oil
• ¼ cup beef broth

Instructions

For the Sauce

1. Melt v tablespoons of the butter in a medium saucepan. Add the shallots and cook over medium-low estrus, stirring occasionally, until soft and translucent, vii to eight minutes. Add the wine, beef broth, thyme sprigs, salt, pepper and sugar, and bring to a boil. Cook over medium heat for almost thirty minutes, or until the liquid is reduced past most half.
2. While the liquid is reducing, place the remaining iii tablespoons of butter in a pocket-size bowl and soften in the microwave, if necessary (it should exist soft just not melted). Add the flour and, using a pocket-size 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 fourth dimension, into the simmering liquid, and simmer for a few minutes, until the sauce is thickened. Prepare bated. (The sauce can be made up to this signal and refrigerated upwards to 3 days ahead of time.)

For the Tenderloin

1. Let the beefiness stand at room temperature for ane 60 minutes 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. Heat the oil in an oven-proof skillet over medium-high estrus until virtually smoking. Melt, turning with tongs, until well browned on all but one side, most x minutes total. Turn the tenderloin so that the united nations-seared side is down, and transfer the skillet directly 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 center of the meat registers 120°F-125° for medium rare, almost 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 keep to ascent about five degrees while the meat rests.
3. Transfer the meat to a etching board (preferably with a well for collecting juices) and permit it residuum, covered loosely with aluminum foil, for 10 to fifteen minutes. Place a dishtowel or oven paw over the handle of the roasting pan to remind yourself that it's hot.
4. Meanwhile, carefully discard the fat from the roasting pan (call back that the handle is hot!). Gear up the pan on the stovetop and add the ¼ cup of beef broth. Bring the broth to a eddy, using a wooden spoon to scrape the fond, or brownish bits, from the lesser of the pan. Add the flavorful broth to the crimson wine sauce, and so bring the sauce to a simmer.
5. Carve the tenderloin into ⅓-inch-thick slices. Serve the beef, passing the ruby-red wine sauce at the table.

Pair with

Nutrition Information

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• Per serving (vi servings)
• Calories: i,001
• Fat: 61 yard
• Saturated fat: 26 g
• Carbohydrates: 9 g
• Sugar: three g
• Fiber: 1 chiliad
• Protein: 49 k
• Sodium: 1093 mg
• Cholesterol: 233 mg

This website is written and produced for advisory purposes only. I am not a certified nutritionist and the nutritional data on this site has not been evaluated or approved by a nutritionist or the Nutrient and Drug Administration. Nutritional information is offered as a courtesy and should not exist construed as a guarantee. The data is calculated through an online nutritional calculator, Edamam.com. Although I exercise my best to provide accurate nutritional information, these figures should be considered estimates only. Varying factors such as product types or brands purchased, natural fluctuations in fresh produce, and the way ingredients are processed alter the constructive nutritional information in whatever 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 calculate the nutritional information with the bodily ingredients used in your recipe, using your preferred nutrition estimator.

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