What Can You Do With a Beef Tenderloin

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

Nothing says holiday dinner like a bear witness-stopping roast, and I dear this combination of sear-roasted beef tenderloin with a deeply flavored crimson wine sauce. Not merely is it elegant, but it's also simple to make. The sauce can be made mostly in advance and then in that location's very lilliputian fussing at the last minute – and beef tenderloin, believe information technology or not, 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 it? How will I know when it's done?" I promise you: you don't need to exist an experienced melt to brand a perfect beef tenderloin. All you demand is a meat thermometer. The i I use has a leave-in probe and remote monitor (like this one), so I know when the roast is washed without e'er even opening my oven. In that location'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 most tender (and most expensive) cut of beef bachelor. "Beef tenderloin" refers to the large cut of beefiness earlier it is sliced into steaks. Once cutting, those steaks are referred to every bit filet mignon. Package labeling tin can vary depending upon where you lot shop — for instance, you lot will sometimes find information technology labeled Chateaubriand or filet mignon roast — so if you lot're uncertain near what you're buying, simply ask the butcher.

You  may detect that my tenderloin has some kitchen twine tied around i terminate of it; that is the fashion I purchased it. Butchers oftentimes tie tenderloin up most the tapered end so that it is the aforementioned thickness all the way effectually. If yours comes that style, leave the string on until later it'south cooked.  If information technology doesn't, no worries – no need to practice any tying.

When selecting a vino for the sauce, you tin can apply any red – Merlot, Pinot Noir, Cabernet Sauvignon, Syrah, Red Zinfandel, etc. – that you have in the house. Don't use anything too pricey; when using wine for cooking, always select a bottle that's inexpensive but yet good enough to drink.

How to brand Beefiness Tenderloin with Red Wine Sauce

Step one: Make the Sauce

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

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

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

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

While the liquid is reducing, place the remaining 3 tablespoons of butter in a small 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's used to thicken sauces.

In one case 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 exist made upwardly to this indicate and refrigerated several days ahead of time.

Step two: Roast the Beef Tenderloin

The all-time way to cook beef tenderloin is a two-step procedure: sear, so roast. The tenderloin gets a nice crusty dark-brown exterior, which adds succulent flavor and texture to an otherwise lean cut.

Begin by seasoning the beef with kosher common salt and pepper.

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

Turn the tenderloin and 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 middle of the meat registers 120ºF for medium-rare, 15 to twenty minutes, or until washed to your liking.

Pace iii: Carve the Tenderloin

Transfer the roast to a carving board (preferably with a well for collecting juices) and let it balance, 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 you piece information technology too soon, the juices will cascade 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 boil, using a wooden spoon to scrape the fond (brown bits) from the lesser of the pan.

Add the flavorful goop to the blood-red wine sauce, and bring the sauce to a simmer.

Carve the roast into one/3-inch-thick slices.

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

More holiday beef recipes

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

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Roast Beef Tenderloin with Wine Sauce

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

Ingredients

For the Sauce

• eight tablespoons unsalted butter, divided
• ¾ cup finely chopped shallots, from 2-3 big shallots
• i¼ cups red wine
• iii cups beef goop
• 6 fresh thyme sprigs

• ¼ teaspoon kosher common salt
• ⅛ teaspoon footing blackness pepper
• 1 teaspoon saccharide
• 2 tablespoons all-purpose flour

For the Beef

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

Instructions

For the Sauce

1. Cook 5 tablespoons of the butter in a medium saucepan. Add together the shallots and melt over medium-low heat, stirring occasionally, until soft and translucent, seven to 8 minutes. Add the vino, beef broth, thyme sprigs, salt, pepper and sugar, and bring to a boil. Cook over medium rut for near 30 minutes, or until the liquid is reduced by about half.
2. While the liquid is reducing, place the remaining 3 tablespoons of butter in a modest bowl and soften in the microwave, if necessary (it should be soft but non melted). Add the flour and, using a minor spoon, mix into a polish paste.
3. Once the wine mixture is reduced, reduce the rut 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. Fix aside. (The sauce can exist made upward to this point and refrigerated upwards to three days ahead of fourth dimension.)

For the Tenderloin

1. Let the beef stand at room temperature for i hr before roasting. Ready an oven rack in the middle position and preheat the oven to 400°F.
2. Flavor the beef all over with kosher common salt and pepper. Heat the oil in an oven-proof skillet over medium-high heat until almost smoking. Cook, turning with tongs, until well browned on all just 1 side, nigh 10 minutes total. Turn the tenderloin then that the united nations-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 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 account for the fact that the temperature will go along to ascension about 5 degrees while the meat rests.
3. Transfer the meat to a carving board (preferably with a well for collecting juices) and allow it residual, covered loosely with aluminum foil, for 10 to 15 minutes. Place a dishtowel or oven paw over the handle of the roasting pan to remind yourself that it's hot.
4. Meanwhile, advisedly discard the fat from the roasting pan (call back that the handle is hot!). Set the pan on the stovetop and add together 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 the flavorful broth to the red 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 vino sauce at the tabular array.

Pair with

Nutrition Data

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• Per serving (half dozen servings)
• Calories: 1,001
• Fat: 61 1000
• Saturated fat: 26 g
• Carbohydrates: 9 k
• Carbohydrate: 3 g
• Fiber: 1 g
• Protein: 49 g
• Sodium: 1093 mg
• Cholesterol: 233 mg

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

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