Making a Beef Reduction With Tenderloin Scraps

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This beef tenderloin with a rich scarlet wine sauce is a truthful show-stopper. Perfect for a special occasion!

Zippo says vacation dinner like a show-stopping roast, and I dear this combination of sear-roasted beef tenderloin with a deeply flavored red vino sauce. Not only is it elegant, but information technology'south also simple to brand. The sauce tin can be made by and large in advance so there's very niggling fussing at the last minute – and beef tenderloin, believe it or not, is one of the easiest things in the earth to cook.

If yous're thinking, "Beefiness tenderloin is such an expensive cut. What if I overcook it? How will I know when it'due south done?" I promise yous: you don't need to be an experienced cook to make a perfect beef tenderloin. All y'all need is a meat thermometer. The one I use has a leave-in probe and remote monitor (like this one), then I know when the roast is done without ever even opening my oven. There'south no poking, cutting, peeking, or guesswork involved.

What you'll need to Make beef tenderloin with Ruby-red Wine Sauce

The recipe calls for a beef tenderloin roast, which is the well-nigh tender (and virtually expensive) cut of beef available. "Beefiness tenderloin" refers to the large cut of beef before it is sliced into steaks. Once cut, those steaks are referred to as filet mignon. Package labeling can vary depending upon where y'all shop — for case, yous will sometimes find it labeled Chateaubriand or filet mignon roast — and so if you lot're uncertain about what you're buying, just ask the butcher.

You lot  may notice that my tenderloin has some kitchen twine tied around one end of it; that is the way I purchased it. Butchers often necktie tenderloin upwards near the tapered end so that information technology is the same thickness all the way effectually. If yours comes that way, leave the cord on until afterwards it'south cooked.  If it doesn't, no worries – no need to do any tying.

When selecting a wine for the sauce, you lot can use any scarlet – Merlot, Pinot Noir, Cabernet Sauvignon, Syrah, Scarlet Zinfandel, etc. – that you have in the house. Don't use anything too pricey; when using wine for cooking, e'er select a bottle that's cheap but all the same good enough to drink.

How to make Beefiness Tenderloin with Red Wine Sauce

Pace 1: Make the Sauce

Melt 5 tablespoons of the butter in a medium saucepan and add the shallots.

Cook over medium-depression heat until soft and translucent, 7 to eight minutes.

Add the vino, beef goop, thyme sprigs, table salt, pepper and saccharide, and bring to a eddy.

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

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

Once the wine mixture is reduced, reduce the heat to low and remove the thyme sprigs. Whisk the flour-butter mixture, a teaspoonful at a time, into the simmering liquid, and simmer for a few minutes, until the sauce is thickened.

The sauce tin can exist made up to this point and refrigerated several days ahead of time.

Stride ii: Roast the Beefiness Tenderloin

The all-time way to cook beef tenderloin is a two-step process: sear, then roast. The tenderloin gets a nice crusty chocolate-brown exterior, which adds delicious flavor and texture to an otherwise lean cut.

Begin past seasoning the beef with kosher table salt and pepper.

Heat the oil in an oven-proof skillet over medium-high heat until well-nigh smoking. Cook, turning with tongs, until well browned on all but one side, near ten minutes total.

Turn the tenderloin so that the united nations-seared side is down and transfer the skillet directly to a 400°F oven. Roast until an instant-read thermometer inserted into the center of the meat registers 120ºF for medium-rare, 15 to twenty minutes, or until done to your liking.

Step 3: Carve the Tenderloin

Transfer the roast to a etching board (preferably with a well for collecting juices) and let it rest, covered loosely with aluminum foil, for 10 to fifteen minutes. This allows the juices to redistribute from the outside of the roast throughout the whole roast, making the tenderloin juicy. If you piece it too soon, the juices will pour out of it.

Meanwhile, pour off the fat from the roasting pan. Fix the pan on the stovetop and add the beef goop. Bring the broth to a boil, using a wooden spoon to scrape the fond (dark-brown bits) from the lesser of the pan.

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

Carve the roast into one/3-inch-thick slices.

Serve the beef, passing the blood-red wine sauce at the table.

More vacation beef recipes

• Onion-Braised Beefiness Brisket
• Beef Stew with Carrots and Potatoes
• Moroccan-Style Brisket with Dried Fruit and Capers
• Ruddy Wine Braised Curt Ribs
• Steak Au Poivre

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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!

Ingredients

For the Sauce

• 8 tablespoons unsalted butter, divided
• ¾ loving cup finely chopped shallots, from 2-three large shallots
• 1¼ cups red wine
• iii cups beef broth
• 6 fresh thyme sprigs

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

For the Beef

• one (2 - 3 lb) eye-cut beef tenderloin roast
• Kosher salt (½ teaspoon per pound of beefiness)
• Freshly ground black pepper (¼ teaspoon per pound of beef)
• ii tablespoons vegetable oil
• ¼ loving cup beef goop

Instructions

For the Sauce

1. Cook v 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 eight minutes. Add the wine, beef broth, thyme sprigs, salt, pepper and sugar, and bring to a boil. Melt over medium heat for about xxx minutes, or until the liquid is reduced by about half.
2. While the liquid is reducing, identify the remaining three tablespoons of butter in a pocket-sized bowl and soften in the microwave, if necessary (information technology should be soft but not melted). Add together the flour and, using a small-scale spoon, mix into a smoothen paste.
3. In one case the vino mixture is reduced, reduce the heat to depression 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. Gear up aside. (The sauce can exist made up to this point and refrigerated up to 3 days ahead of fourth dimension.)

For the Tenderloin

1. Allow the beef stand up at room temperature for 1 hour before roasting. Set an oven rack in the center position and preheat the oven to 400°F.
2. Season the beef all over with kosher salt and pepper. Heat the oil in an oven-proof skillet over medium-high oestrus until about smoking. Melt, turning with tongs, until well browned on all only one side, about 10 minutes total. Plough the tenderloin then 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 centre of the meat registers 120°F-125° for medium rare, virtually 15 minutes, or until done to your liking (115°F-120°F for rare, 130°F-135°F for medium). Go along in listen that these temperatures account for the fact that the temperature will continue to ascent about 5 degrees while the meat rests.
3. Transfer the meat to a carving lath (preferably with a well for collecting juices) and let it rest, covered loosely with aluminum foil, for 10 to 15 minutes. Identify a dishtowel or oven manus over the handle of the roasting pan to remind yourself that it's hot.
4. 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 dark-brown bits, from the bottom of the pan. Add the flavorful broth to the ruby wine sauce, and and then bring the sauce to a simmer.
5. Cleave the tenderloin into ⅓-inch-thick slices. Serve the beef, passing the reddish wine sauce at the tabular array.

Pair with

Diet Data

Powered past

• Per serving (6 servings)
• Calories: 1,001
• Fat: 61 thousand
• Saturated fatty: 26 one thousand
• Carbohydrates: ix g
• Sugar: 3 g
• Fiber: ane g
• Protein: 49 chiliad
• Sodium: 1093 mg
• Cholesterol: 233 mg

This website is written and produced for informational purposes but. I am non a certified nutritionist and the nutritional data on this site has not been evaluated or approved by a nutritionist or the Food and Drug Assistants. Nutritional data is offered every bit a courtesy and should not exist construed as a guarantee. The data is calculated through an online nutritional calculator, Edamam.com. Although I practice my best to provide accurate nutritional information, these figures should be considered estimates only. Varying factors such every bit product types or brands purchased, natural fluctuations in fresh produce, and the way ingredients are candy change the effective nutritional information in any given recipe. Furthermore, different online calculators provide unlike results depending on their own nutrition fact sources and algorithms. To obtain the virtually authentic nutritional data in a given recipe, you should summate the nutritional information with the actual ingredients used in your recipe, using your preferred nutrition calculator.

Run into more than recipes:

• Beef, Lamb, Veal & Pork
• Dinner
• Holidays
• Near Pop
• American
• French
• All Seasons
• Beef Tenderloin
• Christmas
• Easter
• Jewish Holiday Recipes
• New Year's Eve
• Red Wine
• Valentine'southward Day

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