BEEF TENDERLOIN WITH RED WINE SAUCE
Drape a 5-ingredient wine sauce over succulent slices of beef tenderloin for an easy yet impressive main dish.
Provided by Betty Crocker Kitchens
Categories Entree
Time 1h35m
Yield 8
Number Of Ingredients 8
Steps:
- Heat oven to 400°F. If necessary, trim fat from beef. Turn small end of beef under about 6 inches. Tie turned-under portion with string at about 1 1/2-inch intervals. Place in shallow roasting pan. Sprinkle with salt and cracked black pepper. Insert ovenproof meat thermometer so tip is in center of thickest part of beef.
- For medium-rare, roast uncovered 30 to 40 minutes or until thermometer reads 135°F. Cover loosely with foil; let stand 15 to 20 minutes until thermometer reads 145°F. (Temperature will continue to rise about 10°F, and beef will be easier to carve.) For medium, roast uncovered 40 to 50 minutes or until thermometer reads 150°F. Cover loosely with foil; let stand 15 to 20 minutes until thermometer reads 160°F.
- Meanwhile, in 8-inch skillet, melt 2 tablespoons of the butter over medium-high heat. Add shallots; cook about 1 minute, stirring frequently. Add wine; cook about 4 minutes until reduced slightly. Stir in broth. Heat to boiling. Reduce heat to medium-low; cook about 10 minutes longer, stirring occasionally, until reduced to about 1 cup. Beat in remaining 4 tablespoons butter, 1 tablespoon at a time, with wire whisk. Beat in 1/2 teaspoon pepper.
- Remove string from beef before carving. Serve sauce with beef.
Nutrition Facts : Calories 350, Carbohydrate 1 g, Cholesterol 95 mg, Fat 1/2, Fiber 0 g, Protein 40 g, SaturatedFat 10 g, ServingSize 1 Serving, Sodium 390 mg, Sugar 0 g, TransFat 1 g
ROAST BEEF TENDERLOIN WITH RED WINE & SHALLOT SAUCE
This recipe from the December 2000 issue of Canadian Living was served in the posh dining cars of the Royal Canadian Pacific! It is definitely dinner party fare but also good enough for your family!
Provided by CountryLady
Categories Roast Beef
Time 1h5m
Yield 8-10 serving(s)
Number Of Ingredients 14
Steps:
- Sprinkle beef with peppercorns & salt, pressing to adhere.
- Heat oil in roasting pan, over medium-high heat; sear beef all over.
- Roast in preheated 375F oven for about 55 minutes or until meat thermometer inserted in centre registers 140F (for medium-rare); transfer to cutting board, tent with foil & let stand for 15 minutes before carving.
- Sauce: Heat 2 tbsp pf the butter in a saucepan over medium heat; cook shallots, stirring occasionally, for about 10 minutes or until softened.
- Stir in sugar & cook for an additional 10 minutes or until shallots are golden & caramelized; stir in garlic & thyme and cook for a further 5 minutes.
- Add stock, wine, brandy & bay leaf, bring to a boil, then reduce heat and simmer for about 30 minutes or until sauce is reduced to about 2 cups.
- Whisk cornstarch with 1 tbsp water, then whisk into sauce and boil until smooth & thickened; discard bay leaf.
- Add roasting pan juices to sauce, bring to a boil, then whisk in remaining butter; serve with roast.
Nutrition Facts : Calories 744.3, Fat 52.4, SaturatedFat 21.1, Cholesterol 208, Sodium 824.1, Carbohydrate 12, Fiber 0.9, Sugar 0.7, Protein 47.1
ROAST BEEF TENDERLOIN WITH WINE SAUCE
This beef tenderloin with a rich red wine sauce is a true show-stopper. Perfect for a special occasion!
Provided by Jennifer Segal
Categories Dinner
Time 1h40m
Yield 4-6
Number Of Ingredients 14
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.
Nutrition Facts : Calories 1,001, Fat 61 g, Carbohydrate 9 g, Protein 49 g, SaturatedFat 26 g, Sugar 3 g, Fiber 1 g, Sodium 1093 mg, Cholesterol 233 mg
ROAST BEEF TENDERLOIN WITH PORT SAUCE
Provided by Molly Stevens
Categories Roast Christmas Rosemary Beef Tenderloin Port Winter Shallot Bon Appétit
Yield Makes 10 servings
Number Of Ingredients 14
Steps:
- For beef:
- Sprinkle entire surface of beef tenderloin with coarse kosher salt. Place beef on rack set over large rimmed baking sheet. Refrigerate uncovered at least 24 hours and up to 36 hours.
- For sauce:
- Melt 2 tablespoons butter in large saucepan over medium-low heat. Add shallots; sauté until soft, 3 minutes. Add Cognac, rosemary, and 1 teaspoon cracked pepper and cook until liquid evaporates, 1 minute. Add Port; bring to simmer. Add all of beef stock. Boil until reduced to 1 1/2 cups, about 20 minutes. Strain into medium saucepan, pressing on solids to extract as much liquid as possible. Discard solids in strainer. DO AHEAD: Can be made 24 to 36 hours ahead. Cool slightly, then cover and chill.
- For roasting:
- Let beef stand at room temperature 1 hour before roasting. Position rack in center of oven and preheat to 425°F. Rub beef all over with oil; sprinkle with 2 tablespoons cracked peppercorns, pressing to adhere. Return beef to rack on baking sheet and roast until instant-read thermometer inserted into thickest part of meat registers 125°F for medium-rare (135°F to 140°F in thinnest part), about 30 minutes. Remove roast from oven and let rest 15 minutes.
- Bring sauce to boil; whisk in remaining 2 tablespoons butter. Season sauce to taste with salt and pepper.
- Cut off string from roast. Cut roast crosswise into 1/2-inch-thick slices; arrange on platter. Serve with sauce.
- WHAT TO DRINK:
- Chateau Coufran 2003 (France, $23). The leathery, earthy notes and subtle fruit in this medium-bodied Bordeaux are perfect for the tenderloin.
BEEF TENDERLOIN ROAST
Beef Tenderloin Roast with rich Wine Sauce is an easy and impressive main dish perfect for special occasions or holidays. This tender, melt in your mouth beef tenderloin roast recipe is easy to prepare and absolutely delicious.
Provided by Chef Kathy McDaniel
Categories Dinner Main Course
Time 55m
Number Of Ingredients 13
Steps:
- In a medium saucepan over medium-low heat, melt 5 tablespoons of butter. Add the shallots and cook stirring occasionally for about 5-7 minutes or until soft and translucent. Add the wine, beef broth, thyme sprigs, salt, pepper, and sugar, and bring to a boil. Cook over medium heat for about 35-45 minutes, or until the liquid is reduced by about half.
- While the wine mixture is reducing, place the remaining 3 tablespoons of softened butter in a small bowl and add the flour. Mix the butter and flour until a smooth paste is formed.
- Once the wine mixture is reduced, remove it from the heat and strain the sauce through a fine mesh strainer into a small bowl or measuring pitcher, discard the solids then return the wine mixture to the saucepan.
- Return the saucepan to the stove and simmer over medium-low heat. Gradually, whisk in the flour mixture and allow the sauce to simmer until the sauce is thickened, about 2-3 minutes. Remove from the heat and set aside.You can make the sauce up to this point 2 days in advanced.
- Remove the beef tenderloin from the refrigerator about an hour before roasting and allow it to sit at room temperature.
- Using a thin sharp knife (like a utility or paring knife), trim the silver skin (the silver thin membrane of chewy connective tissue on the beef surface). Then, tie the tenderloin. If one end is more tapered than the other, bend it under the roast and secure it when tying so the roast is an even thickness throughout.
- Pat dry the beef tenderloin and season it generously with salt and ground black pepper. Let the beef stand at room temperature for 1 hour.
- Set an oven rack in the middle position and preheat the oven to 400 degrees Fahrenheit.
- Heat a heavy pan over medium-high heat. Add the oil. When the oil is hot, place the roast in the skillet and sear, turning with tongs until golden brown and all but one side. Turn the roast over with tongs to the unseared side and turn off the heat.
- Transfer the skillet to the pre-heated oven and roast for about 15 minutes, depending on the size of your roast, until an oven-safe meat thermometer inserted into the thickest part of the tenderloin registers 120 degrees Fahrenheit for medium rare, or until your desired doneness is reached. The temperature of the meat will continue to rise about 5 degrees after it is removed from the oven while it is resting, before slicing.
- Transfer the beef roast to a cutting board or platter and allow it to rest, covered loosely with aluminum foil, for about 10 minutes.
- Meanwhile, carefully discard some of the fat from the skillet. Set the pan on the stovetop and add the 1/4 cup of beef broth. Bring to a boil and using a wooden spoon scrape the brown bits from the bottom of the pan.
- Remove the skillet from the heat and add the broth from the skillet to the red wine sauce. Mix to combine and then bring the sauce to a simmer over low heat for about 2-3 minutes. Remove from the heat.
- Slice the beef tenderloin and serve with the wine sauce.
Nutrition Facts : Calories 398 kcal, Carbohydrate 8 g, Protein 3 g, Fat 34 g, SaturatedFat 16 g, Cholesterol 60 mg, Sodium 823 mg, Fiber 1 g, Sugar 2 g, ServingSize 1 serving
SLOW ROASTED BEEF TENDERLOIN
Slow roasting a beef tenderloin is the best method for insuring a perfectly cooked interior with a flavorfully seared exterior.
Provided by Foodtastic Mom
Categories Main Course
Time 2h30m
Number Of Ingredients 7
Steps:
- Preheat oven to 250 degrees. Line a half sheet pan with foil. Place a metal baking rack on top of the foil.
- Rub the garlic salt and sea salt evenly over all sides of the beef tenderloin roast. Allow to rest on the counter - 60 minutes.
- Slow roast the tenderloin until the center of the roast reads 135 degrees F on a digital thermometer. Mine took about 90 minutes. Start checking your temperature after 70 minutes to be sure not to over-roast it.
- Heat the butter in a large (12-inch) skillet over medium high heat until melted and bubbling. Using tongs transfer the beef roast to the skillet and brown on all sides, just about one minute per side. Transfer the roast to a serving platter.
- Add the wine to the same skillet and allow it to simmer vigorously for 5 minutes. Whisk in the mustard and add the pepper.
- Spoon the sauce over the roast and serve with simple roasted potatoes and asparagus.
Nutrition Facts : Calories 529 kcal, ServingSize 1 serving
ROASTED BEEF TENDERLOIN WITH ROSEMARY, CHOCOLATE AND WINE SAUCE
Steps:
- Preheat the oven to 425 degrees F.
- Season the meat with the salt and pepper. In a large skillet, heat 2 teaspoons of the oil over medium-high heat until good and hot, then add the meat and sear until well browned on all sides, about 10 minutes total.
- Transfer the meat to a rack set on a baking sheet. Roast until an instant-read thermometer inserted in the thickest part registers 140 degrees F for medium-rare, about 30 minutes, or to your desired degree of doneness. Remove it from the oven, cover with aluminum foil, and let rest until the sauce is nearly done before slicing.
- While the meat cooks, make the sauce. Heat the remaining 2 teaspoons of oil in a large saucepan over medium-high heat. Add the shallots, carrot and celery and cook, stirring a few times, until softened, about 5 minutes. Add the garlic and cook for 2 minutes more. Add the wine and broth and stir in the tomato paste. Add the bay leaf and thyme and bring to a boil. Simmer until the liquid is reduced to about 1/2 cup, about 40 minutes. Strain through a fine mesh strainer into a small saucepan. Stir in the cocoa and rosemary and season with salt and pepper. Serve on the side with the sliced tenderloin.
- Serving size 3 slices of meat and about 1 1/2 tablespoons of sauce
Nutrition Facts : Calories 280, Fat 9 grams, SaturatedFat 3 grams, Cholesterol 82 milligrams, Sodium 375 milligrams, Carbohydrate 7 grams, Fiber 1 grams, Protein 31 grams
ROAST BEEF TENDERLOIN WITH RED WINE SAUCE
This is a very tasty roast, what a delicious sauce that goes with it! I tried it once and love it - I know I'll be trying more and more!!
Provided by Chef mariajane
Categories Roast Beef
Time 40m
Yield 8 serving(s)
Number Of Ingredients 10
Steps:
- Preheat oven to 400°F Combine 2 tablespoons grilling sauce, 1 tablespoons olive oil, garlic, chili powder and pepper. Rub tenderloin with mixture. (To make ahead, refrigerate covered for up to 8 hours).
- Heat remaining olive oil in a heavy roasting pan over medium heat. Add tenderloin to pan, then place in oven until done to your liking , for medium, a meat thermometer in center of roast reads 160F, about 40 minutes. Add onions to roasting pan with tenderloin for last 20 minutes of roasting. Transfer roast to a cutting board and tent with foil to keep warm and rest.
- Place raosting pan on stove over medium heat. Add wine and bring to a boil, stirring to scrape any brown bits on bottom of pan. Simmer until reduced by half. Add broth and simmer for 5 minutes. In a small bowl, whisk remaining grilling sauce, flour and 2 tablespoons simmering broth and cook until thickened, about 3 minutes.
- Carve roast and place on a platter. Serve with sauce.
Nutrition Facts : Calories 499, Fat 37, SaturatedFat 14, Cholesterol 117.5, Sodium 258.4, Carbohydrate 3.5, Fiber 0.4, Sugar 0.8, Protein 32.1
HERB- AND SPICE-ROASTED BEEF TENDERLOIN WITH RED WINE-SHALLOT SAUCE
Categories Food Processor Beef Herb Bake New Year's Eve Beef Tenderloin Spice Red Wine Winter Shallot Bon Appétit
Yield Serves 8
Number Of Ingredients 29
Steps:
- For sauce:
- Heat oil in large saucepan over medium-low heat. Add shallots and garlic; sauté until tender, about 10 minutes. Stir in sugar; sauté until shallots are golden, about 15 minutes longer. Add flour, herbs, orange peel, nutmeg and cloves; stir 1 minute. Pour in broth, wine and brandy. Boil until sauce is reduced to 1 3/4 cups, about 20 minutes. Discard bay leaf. (Can be made 2 days ahead. Chill.)
- For tenderloin:
- Grind first 10 ingredients in processor. With machine running, add oil and blend well. Spread mixture evenly over all sides of tenderloins. Place beef in large glass baking dish. Cover with foil; chill at least 6 hours. (Can be made 1 day ahead. Keep chilled.)
- Preheat oven to 400°F. Place beef on rack in large roasting pan. Roast until meat thermometer inserted into center of beef registers 125°F for rare, about 35 minutes. Remove from oven and cover with foil; let stand 10 minutes.
- Transfer beef to cutting board. Pour any accumulated juices from roasts into sauce. Bring sauce to boil. Remove from heat; whisk in butter. Season with salt and pepper. Slice beef. Serve with sauce.
BEEF TENDERLOIN WITH QUICK RED WINE PAN SAUCE
Provided by Geoffrey Zakarian
Categories main-dish
Time 4h
Yield 6 to 8 servings
Number Of Ingredients 10
Steps:
- Remove the tenderloin from the refrigerator 1 hour prior to cooking.
- On the tail end of the tenderloin, about a third of the way from where it begins to taper, make an incision almost all the way through the beef. Fold the tail onto the larger portion to make an even cylinder throughout. Use ten to twelve 8-inch pieces of butcher's twine to tie the tenderloin crosswise every 3/4 to 1 inch. This will help it to keep its shape and cook evenly.
- Preheat the oven to 225 degrees F.
- Pat the tenderloin dry. Brush with 1 tablespoon of the olive oil and season heavily with salt and pepper all around. Put the remaining 3 tablespoons olive oil in a cast-iron pan over medium-high heat. When hot, add the beef and sear on all sides until a nice crust is formed, 1 to 2 minutes per side. Add the thyme, garlic and 3 tablespoons of the butter to the pan. Once the butter is melted, use a spoon to baste the beef with the herb and garlic infused butter for 30 seconds.
- Transfer the beef to a rack on a baking sheet, spoon over 2 tablespoons of the herb and garlic butter mixture from the cast-iron pan (reserve the pan) and roast until the internal temperature of the thickest part reaches 120 degrees F (for medium rare), 1 to 2 hours, depending on the size of the tenderloin. Cover the beef with foil and rest for 15 minutes.
- Add the shallots to the remaining herb and garlic butter mixture in the cast-iron pan and sweat over medium heat until translucent, 3 to 5 minutes. Deglaze with the red wine and reduce until almost dry, 5 to 8 minutes. Add the beef stock, bring to a simmer and reduce by half, 10 to 15 minutes.
- Meanwhile, thoroughly mix the remaining 2 tablespoons butter with the flour in a small bowl.
- Reduce the heat to low and slowly whisk in the butter and flour mixture bit by bit, until the sauce reaches the desired consistency. Serve with the perfectly roasted beef.
BEEF TENDERLOIN WITH RED WINE SAUCE
Steps:
- Gather the ingredients.
- Preheat your oven to 400 F.
- Rub the tenderloin roast all over with the garlic clove halves. Sprinkle it with salt and pepper.
- In an open shallow pan, roast the tenderloin for about 30 to 35 minutes. It should reach 125 F to 130 F for medium rare to medium. If the roast is very cold, count on more time.
- Remove the roast from oven and place it on a warm platter to let it rest. Retain the pan drippings.
- Add oil, mushrooms, chopped shallot or green onion , and minced garlic to the pan drippings; place over medium heat and sauté until tender.
- Stir in flour until well blended; add the red wine and broth.
- Simmer until reduced by about 1/4 to 1/3.
- Add thyme and salt and pepper to taste. Pour the sauce into a serving dish such as a gravy boat.
- Slice the tenderloin after it has rested for at least five minutes.
- Serve the sauce alongside the sliced tenderloin and enjoy.
Nutrition Facts : Calories 788 kcal, Carbohydrate 45 g, Cholesterol 178 mg, Fiber 4 g, Protein 66 g, SaturatedFat 10 g, Sodium 792 mg, Fat 31 g, ServingSize 4 servings, UnsaturatedFat 19 g
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ROAST BEEF TENDERLOIN WITH RED WINE SAUCE - SOBEYS INC.
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3.6/5 (12)Total Time 55 minsServings 8Calories 300 per serving
- Preheat oven to 400°F (200°C). Combine 2 tbsp (30 mL) grilling sauce, 1 tbsp (15 mL) olive oil, garlic, chilli powder and pepper. Rub tenderloin with mixture. (To make ahead, refrigerate covered for up to 8 hours.)
- Heat remaining olive oil in a heavy roasting pan over medium heat. Add tenderloin to pan, then place in oven until done to your liking. For medium, a meat thermometer in centre of roast should read 160°F (71°C), about 40 min. Add onions to roasting pan with tenderloin for last 20 min. of roasting. Transfer roast to a cutting board and tent with foil to keep warm and rest.
- Place roasting pan on stove over medium heat. Add wine and bring to a boil, stirring to scrape any brown bits off bottom of pan. Simmer until reduced by half. Add broth and simmer for 5 min. In a small bowl, whisk remaining grilling sauce, flour and 2 tbsp (30 mL) of water until smooth. Whisk into simmering broth and cook until thickened, about 3 min.
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- Let the beef stand at room temperature for about 1 hour before roasting. Preheat the oven to 450 degrees.
- Pat the beef dry with a paper towel, this helps it sear in the pan which creates carmelization (aka Maillard Reaction). Rub the olive oil all over the beef, spinkle with salt and pepper on all sides.
- On medium high heat, heat a large cast iron skillet, sear the beef on each side until golden brown and caramelized, and stir the shallots around in the pan. The shallots will turn dark, and that is ok, but don't let them burn, adjust your heat if necessary.
ROAST BEEF TENDERLOIN WITH RED WINE SAUCE - FOODLAND
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- Preheat oven to 400°F (200°C). Combine 2 tbsp (30 mL) grilling sauce, 1 tbsp (15 mL) olive oil, garlic, chilli powder and pepper. Rub tenderloin with mixture. (To make ahead, refrigerate covered for up to 8 hours.)
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- Tie kitchen string around beef in 4 places. Season with 1 teaspoon salt and 1/2 teaspoon pepper.
- Heat 1 teaspoon oil in a large skillet over medium-high heat. Add the beef and cook, turning occasionally, until browned on all sides, 6 to 8 minutes. Transfer to the prepared pan.
- Roast the beef until an instant-read thermometer inserted in the thickest part registers 130 degrees F for medium-rare, 35 to 40 minutes. Let rest 10 minutes before slicing.
BEEF TENDERLOIN ROAST - IMMACULATE BITES
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- Make a spice packet out of cheesecloth and kitchen twine by cutting a small square of cheesecloth, placing the rosemary, thyme, and peppercorn in the center and tie with the kitchen twine. If you don’t have cheesecloth and kitchen twine, add the rosemary, thyme, and peppercorns in the sauce whole. They will be strained out.
- 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 (200°C).
ROAST BEEF TENDERLOIN WITH RED WINE SAUCE | RECIPES.NET
From recipes.net
Cuisine American, FrenchCategory RoastServings 6Total Time 1 hr 40 mins
- 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.
TENDERLOIN ROAST - FLAVCITY WITH BOBBY PARRISH
From flavcity.com
4/5 (6)Category Main CourseCuisine AmericanTotal Time 50 mins
- Pre-heat oven to 375 F. Use butchers twine to secure the tenderloin tightly, Rub some veggie oil all over and follow that with the garlic paste(watch the video below @ 1:20 mark). Season the tenderloin all over with a GENEROUS amount of salt and some pepper and follow that with the rosemary and thyme. Let the meat come up to room temperature for 1 hour, insert a probe thermometer in the deepest part of the meat, then roast on a sheet pan in the oven until the internal temperature hit 125 F for medium rare, about 35 minutes.
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- When the meat is done, pre-heat a large cast iron pan over medium-high heat with 1 tablespoon of veggie oil. Sear the roast for 2 minutes on all sides until nice and crusty. Rest the meat for 15 minutes then slice and serve with the sauce.
ROAST BEEF TENDERLOIN WITH MOREL CREAM SAUCE - FOOD & …
From foodandwine.com
5/5 (33)Category Roast BeefServings 6Total Time 1 hr
- Preheat the oven to 375°. In a large heatproof bowl, soak the morels in the boiling water until softened, 20 minutes. Reserving the soaking liquid, rub the morels under running water to remove any grit; coarsely chop any large ones.
- Season the roast with salt and pepper. In a very large ovenproof skillet, melt 2 tablespoons of the butter in the oil. Add the roast and brown over moderately high heat on 3 sides, about 4 minutes per side. Turn the roast on the fourth side and roast for about 35 minutes, or until an instant-read thermometer inserted in the center of the roast registers 125° for rare. Transfer the roast to a carving board and cover loosely with foil. Let rest for 10 minutes.
- Discard any fat from the skillet and set the pan over high heat. Slowly pour in the mushroom liquid, stopping when you reach the grit. Boil the liquid, scraping up the browned bits on the bottom of the skillet, until it reduces to 1/2 cup, about 3 minutes. Strain the liquid through a fine sieve set over a bowl.
- Wipe out the skillet and add the remaining 1 tablespoon of butter. Add the shallots and cook over moderate heat until softened, about 4 minutes. Stir in the morels. Add the heavy cream and the reserved mushroom liquid and simmer over moderate heat until the sauce is thickened, about 7 minutes. Season with salt and pepper. Slice the roast 1/2 inch thick and serve with the sauce.
BEEF TENDERLOIN ROAST WITH RED WINE SAUCE | CHEW OUT LOUD
From chewoutloud.com
Reviews 26Total Time 35 minsCategory BeefCalories 319 per serving
- (can be done a day ahead of time): In a large heavy saucepan, add butter and heat over medium-high until melted and hot. Add shallots and garlic, stirring until translucent, 2-3 min. Add remaining sauce ingredients. Reduce heat to medium-low; liquid should be remain at a low boil and uncovered, until overall liquid is reduced by half (stir occasionally.)
- Remove herb sprigs and carrots/celery. Keep sauce warm until ready to use. If making sauce a day early, cover airtight and chill, reheating when ready to serve.
- Take tenderloin roast out to sit at room temp 1 hour before cooking, to let it come to room temp. When ready, preheat oven to 175F with rack on lower middle position. Use paper towel to blot away any excess moisture on roast. Generously sprinkle roast on all sides with kosher salt and freshly ground black pepper. Press in the seasonings.
- In a large, oven-proof pan, add the olive oil. Heat over medium high heat until oil is very hot. Brown roast on 3 sides, 30 seconds per side. Flip roast onto the 4th side and immediate transfer the entire pan directly into preheated oven.
ROAST BEEF TENDERLOIN WITH MADEIRA ... - FOOD & WINE …
From foodandwine.com
Servings 8
- One to 2 days ahead, put the prunes in a nonreactive bowl and cover with the Madeira; set aside at room temperature to plump.
- Preheat the oven to 450°. In a large, heavy flameproof roasting pan set over 2 burners, heat the oil over moderately high heat. Season the beef with salt and pepper. When the oil is hot but not smoking, add the meat to the pan and brown it well on all sides.
- Transfer the roasting pan to the oven and roast the meat for about 20 minutes, or until an instant-read thermometer inserted in the thickest part registers 125° for medium rare. Set the roast on a large warmed platter, cover loosely with foil and keep warm.
- Discard the fat in the roasting pan. Set the pan over 2 burners, add the shallots and red wine and simmer over moderately low heat until the wine is reduced by half, about 8 minutes. Increase the heat to moderately high, add 1 1/2 cups of the stock and boil until reduced by half, about 5 minutes. Add the prune soaking liquid and boil until reduced to 1 1/2 cups, about 7 minutes. Pour the sauce into a nonreactive medium saucepan. Add the soaked prunes and the remaining 1/2 cup stock and simmer over low heat, stirring occasionally; the sauce will thicken slightly.
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