Marry Me Roast Beef Tenderloin Food

ROAST BEEF TENDERLOIN WITH WINE SAUCE

Steps:

• 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.
• While the liquid is reducing, place the remaining 3 tablespoons of butter in a small bowl and soften in the microwave, if necessary (it should be soft but not melted). Add the flour and, using a small spoon, mix into a smooth paste.
• 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 time, into the simmering liquid, and simmer for a few minutes, until the sauce is thickened. Set aside. (The sauce can be made up to this point and refrigerated up to 3 days ahead of time.)
• Let the beef stand at room temperature for 1 hour before roasting. Set an oven rack in the middle position and preheat the oven to 400°F.
• Season the beef all over with kosher 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 but one side, about 10 minutes total. Turn the tenderloin so that the un-seared side is down, 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, about 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 continue to rise about 5 degrees while the meat rests.
• Transfer the meat to a carving board (preferably with a well for collecting juices) and let it rest, covered loosely with aluminum foil, for 10 to 15 minutes. Place a dishtowel or oven mitt over the handle of the roasting pan to remind yourself that it's hot.
• Meanwhile, carefully discard the fat from the roasting pan (remember that the handle is hot!). Set the pan on the stovetop and add 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.
• Carve the tenderloin into ⅓-inch-thick slices. Serve the beef, passing the red wine sauce at the table.

MARRY ME BEEF TENDERLOIN

Steps:

• Poke the meat with a knife or thick skewer to make small holes all over. Set aside.
• In a small mixing bowl, combine the bouillon cubes, the garlic, mustard, tomato paste, 1/8 teaspoon pepper, and the Worcestershire. Pour in the boiling water to dissolve the bouillon. Using the back of a wooden spoon, crush the bouillon cubes. Keep crushing and stirring until you've made a nice thick paste.
• Rub the paste all over the meat, rotating it to coat all sides well. Transfer meat to a roasting pan, cover loosely with foil, and marinate at least 30 minutes and up to 1 hour.
• While meat is marinating, set a rack in middle of oven and preheat oven to 425 degrees. Pour enough water into the roasting pan to come to a depth of 1/4 to 1/2 inch. Place pan in oven and roast, covered, 15 minutes.
• Remove foil and rotate pan. Continue cooking and check after 10 minutes that there is still liquid in the pan; add ¼ cup hot water if needed.
• Roast an additional 5 minutes for rare, an additional 15 minutes for medium-rare, and an additional 20 minutes for medium, or until center of roast registers the desired temperature on an instant-read thermometer. Rare: 125 degrees (total cooking time about 30 minutes); medium-rare: 130 degrees (about 40 minutes); medium: 140 degrees (about 45 minutes).
• Transfer roast to cutting board, cover with foil to keep warm, and allow to rest.
• Prepare gravy: Place roasting pan with drippings on a burner over medium heat. Scrape up the brown bits with a wooden spoon. Add butter and stir.
• Whisk in the wine, sherry, and beef broth. Add a cornstarch-water mixture, whisking until thickened, 2 to 3 minutes.
• Slice the roast. Serve on a platter over roasted green beans (if using). Serve gravy separately.

“ MARRY ME” ROAST BEEF TENDERLOIN

Steps:

• Poke the meat with a knife or thick skewer to make small holes all over. Set aside. In a small mixing bowl, combine the bouillon cubes, garlic, mustard, tomato paste, pepper and Worcestershire sauce. Pour in ¼ cup of boiling water to dissolve the bouillon. Using the back of a wooden spoon, crush the bouillon cubes. Keep crushing and stirring until you've made a nice thick paste. Rub the paste all over the meat, rotating it to coat all sides well. Transfer the meat to a roasting pan, cover loosely with foil and marinate for a minimum of 30 minutes or up to 1 hour in the refrigerator. While the meat is marinating, set a rack in the middle of the oven and preheat the oven to 425 F. Pour enough water into the roasting pan to come to a depth of ¼ to ½ inch. Place the pan in the oven and roast, covered, for 15 minutes. Remove the foil and rotate the pan. Continue cooking and check after 10 minutes that there is still liquid in the pan; add ¼ cup of hot water if needed. Roast for an additional 5 minutes for rare, an additional 15 minutes for medium-rare and an additional 20 minutes for medium, or until the center of the roast registers the desired temperature on an instant-read thermometer (rare: 125 F, approximate total cooking time 30 minutes; medium-rare: 130 F, approximate total cooking time 40 minutes; medium: 140 F, approximate total cooking time 45 minutes). Transfer the roast to a platter or cutting board, cover with foil to keep warm and allow it to rest while you prepare the gravy. Place the roasting pan with all of the drippings on a burner over medium heat. Scrape up the brown bits with a wooden spoon. Add the butter and stir. Whisk in the wine, sherry and broth. Add the cornstarch-water mixture, whisking until thickened, another 2 to 3 minutes.