Roast Beef Tenderloin With Pinot Noir Sauce
This beef tenderloin is easy to prepare and the pinot noir sauce makes it extra flavorful. A beef tenderloin roast with pinot noir sauce.
- Preparation:
- Cooking:
- Total:
- Serves: 8 persons
Ingredients
- 1beef tenderloin roast (well trimmed, about 4 to 5 pounds)
- 1clove garlic (halved)
- 1to 2 tablespoons olive oil
- 1teaspoon salt (sea salt or kosher salt)
- ¼teaspoon black pepper (freshly ground)
- ½teaspoon Creole seasoning (or Cajun seasoning blend)
- For the Sauce:
- 3tablespoons butter
- 1medium shallot (minced)
- ¼teaspoon black pepper (freshly ground)
- 3cups beef broth (low sodium)
- 1cup pinot noir (or burgundy wine, or use another good dry red wine)
- ½sprig rosemary (or about 1/2 teaspoon dried rosemary leaves)
- Optional: Salt to taste
Instructions
Step 1
Rub the roast beef with the cut side of the garlic halves, then rub all over with the olive oil. Sprinkle with salt, pepper, and the seasoning blend, rubbing all over to coat thoroughly with seasonings. Tuck the thinner end under to make the roast fairly uniform in thickness and tie to keep the roast in place. Wrap or seal in a food storage bag and refrigerate for an hour or two.Step 2
In a medium saucepan, melt butter over medium heat; add shallots and cook, stirring, until the shallots are soft. Stir in the pepper, beef broth, pinot noir, and rosemary. Bring to a boil. Reduce heat to medium and simmer until reduced to about 1 1/2 cups. Strain, taste, and add salt if needed. Set aside.Step 3
Heat oven to 425 F.Step 4
Place the roast on a rack in a roasting pan. Roast for about 45 minutes to 1 hour, or until the roast registers about 135 F for medium rare or 145 F for medium. Remove from oven and tent loosely with foil; let rest for 15 minutes before slicing.Step 5
Bring the reduced sauce to a simmer; transfer to a bowl and serve with the sliced tenderloin. You Might Also Like