WHOLE ROASTED BEEF TENDERLOIN WITH RED WINE BUTTER SAUCE

WHOLE ROASTED BEEF TENDERLOIN WITH RED WINE BUTTER SAUCE

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  • Prep Time

    minutes

  • Total Time

    minutes

  • Servings

    servings


Ingredients

  • 1

    cup dry red wine

  • 1

    cup red wine vinegar

  • 1

    shallot, thinly sliced

  • 2

    tablespoons whole black peppercorns

  • 2

    thyme sprigs

  • 1

    5-pound whole beef tenderloin, trimmed

  • Fine sea salt and freshly ground black pepper, to taste

  • 3

    tablespoons canola oil

  • 12

    ounces cold unsalted butter, cut into pieces

Directions

1. Preheat the oven to 400° F. 2. Boil the red wine, vinegar, shallot, peppercorns and thyme in a saucepan over high heat until reduced to 1/2 cup, about 10 minutes. Set the wine reduction aside. 3. Generously season the tenderloin on all sides with salt and pepper. Heat the oil in a large roasting pan over high heat. Carefully add the tenderloin to the roasting pan, then transfer the pan to the oven and roast the tenderloin, turning every 5 minutes, for 15 to 20 minutes, or until a meat thermometer registers 120° F for medium-rare. 4. While the tenderloin is roasting, finish the sauce by gradually whisking the cold butter into the warm sauce until it is fully emulsified. Strain the sauce through a fine-mesh sieve into a small saucepan. Season the sauce to taste with salt and pepper; keep warm. 5. Remove the roasted tenderloin from the oven and let it rest for at least 5 minutes (the meat will continue cooking at this time). Transfer the rested tenderloin to a cutting board and slice it crosswise. Arrange the sliced tenderloin on a large platter. Pour any of the juices from the roasting pan into the butter sauce and serve immediately with the tenderloin. Serves 6 to 8.


Nutrition

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