Roast Beef Tenderloin With Merlot Shallot Sauce

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

Null says holiday dinner like a prove-stopping roast, and I love this combination of sear-roasted beef tenderloin with a securely flavored red wine sauce. Non only is it elegant, but it's also simple to make. The sauce tin exist fabricated more often than not in accelerate so there's very little fussing at the last minute – and beef tenderloin, believe it or not, is one of the easiest things in the globe to melt.

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

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

The recipe calls for a beefiness tenderloin roast, which is the most tender (and nigh expensive) cutting of beef bachelor. "Beef tenderloin" refers to the big cut of beef before 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 store — for example, y'all will sometimes find it labeled Chateaubriand or filet mignon roast — so if you're uncertain about what y'all're ownership, but enquire the butcher.

Y'all  may notice that my tenderloin has some kitchen twine tied around ane end of it; that is the way I purchased it. Butchers often tie tenderloin up near the tapered end and then that information technology is the same thickness all the style around. If yours comes that way, leave the string on until afterwards it's cooked.  If it doesn't, no worries – no demand to do any tying.

When selecting a vino for the sauce, y'all can employ any cherry-red – Merlot, Pinot Noir, Cabernet Sauvignon, Syrah, Red Zinfandel, etc. – that you have in the house. Don't use anything also pricey; when using wine for cooking, always select a bottle that's inexpensive merely yet good enough to beverage.

How to make Beef Tenderloin with Cerise Wine Sauce

Step 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 eight minutes.

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

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

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

Once the vino mixture is reduced, reduce the heat to depression 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 tin be made up to this point and refrigerated several days ahead of time.

Step 2: Roast the Beef Tenderloin

The best mode to cook beef tenderloin is a 2-step procedure: sear, so roast. The tenderloin gets a nice crusty brown outside, 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 heat until nearly smoking. Cook, turning with tongs, until well browned on all but one side, about x minutes total.

Turn the tenderloin and then 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 middle of the meat registers 120ºF for medium-rare, 15 to 20 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 let it rest, 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 information technology too soon, the juices volition cascade out of information technology.

Meanwhile, pour off the fat from the roasting pan. Set up 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 bits) from the bottom of the pan.

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

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

Serve the beef, passing the red wine 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
• Red Wine Braised Curt Ribs
• Steak Au Poivre

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Roast Beef Tenderloin with Wine Sauce

This beef tenderloin with a rich crimson wine sauce is a true evidence-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 red vino
• 3 cups beef goop
• 6 fresh thyme sprigs

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

For the Beefiness

• 1 (2 - 3 lb) center-cutting 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 beefiness broth

Instructions

For the Sauce

1. Melt v tablespoons of the butter in a medium saucepan. Add the shallots and melt over medium-low heat, stirring occasionally, until soft and translucent, 7 to viii minutes. Add the wine, beef broth, thyme sprigs, salt, pepper and sugar, and bring to a eddy. Cook over medium heat for almost xxx minutes, or until the liquid is reduced past virtually 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 merely not melted). Add the flour and, using a modest spoon, mix into a smooth paste.
3. One time the wine mixture is reduced, reduce the heat to depression 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. Gear up aside. (The sauce tin can be fabricated upwards to this bespeak and refrigerated up to 3 days alee of time.)

For the Tenderloin

1. Let the beefiness stand at room temperature for 1 hr before roasting. Set up an oven rack in the middle position and preheat the oven to 400°F.
2. Season the beef all over with kosher common salt and pepper. Oestrus the oil in an oven-proof skillet over medium-high oestrus until almost smoking. Cook, turning with tongs, until well browned on all but i side, virtually 10 minutes total. Turn the tenderloin so that the un-seared side is downwardly, and transfer the skillet straight 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, about xv minutes, or until done to your liking (115°F-120°F for rare, 130°F-135°F for medium). Keep in listen that these temperatures account for the fact that the temperature will go along to ascent about five degrees while the meat rests.
3. Transfer the meat to a carving board (preferably with a well for collecting juices) and permit it rest, covered loosely with aluminum foil, for ten to 15 minutes. Place a dishtowel or oven paw 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 (retrieve that the handle is hot!). Set the pan on the stovetop and add the ¼ loving cup of beef goop. Bring the broth to a eddy, using a wooden spoon to scrape the fond, or brown bits, from the bottom of the pan. Add the flavorful broth to the red vino sauce, and and then bring the sauce to a simmer.
5. Carve the tenderloin into ⅓-inch-thick slices. Serve the beef, passing the ruddy wine sauce at the table.

Pair with

Nutrition Information

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• Per serving (6 servings)
• Calories: 1,001
• Fat: 61 g
• Saturated fat: 26 one thousand
• Carbohydrates: 9 k
• Saccharide: 3 g
• Cobweb: 1 g
• Poly peptide: 49 1000
• Sodium: 1093 mg
• Cholesterol: 233 mg

This website is written and produced for informational purposes only. I am non a certified nutritionist and the nutritional data on this site has non been evaluated or canonical past a nutritionist or the Food and Drug Administration. Nutritional data is offered equally a courtesy and should not be construed equally a guarantee. The information is calculated through an online nutritional computer, Edamam.com. Although I do my best to provide authentic nutritional information, 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 modify the effective nutritional information in any given recipe. Furthermore, different online calculators provide different results depending on their ain nutrition fact sources and algorithms. To obtain the most accurate nutritional data 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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