This combination of sear-roasted beef tenderloin with a deeply flavored, richly colored red wine sauce. Not only is it elegant, it’s simple to make.
And beef tenderloin, believe it or not, is one of the easiest things in the world to cook. The sauces can be made mostly in advance so there’s very little fussing at the last minute.
How to make Roast Beef Tenderloin with Red Wine Sauce :
FOR THE SAUCE :
- 8 tablespoons unsalted butter, divided
- 3/4 cup finely chopped shallots, from 2-3 large shallots
- 1-1/4 cups red wine
- 3 cups beef broth
- 6 fresh thyme sprigs
- 1/4 teaspoon kosher salt
- 1/8 teaspoon ground black pepper
- 1 teaspoon sugar
- 2 tablespoons all-purpose flour
FOR THE BEEF :
- 1 (2 – 3 lb) center cut beef tenderloin roast
- Kosher salt (1/2 teaspoon per pound of beef)
- Freshly ground black pepper (1/4 teaspoon per pound of beef)
- 2 tablespoons vegetable oil
- 1/4 cup beef broth
FOR THE SAUCE:
- Melt 5 tablespoons of the butter in a medium saucepan. Add the shallots and cook over medium-low heat, stirring occasionally, until soft and translucent, 7 to 8 minutes. Add the wine, beef broth, thyme sprigs, salt, pepper and sugar, and bring to a boil. Cook over medium heat for about 30 minutes, or until the liquid is reduced by about half.
- Vìsìt Roast Beef Tenderloin with Red Wine Sauce @ onceuponachef.com full ìnstructìons and recìpe notes.