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WHOLE ROASTED BEEF TENDERLOIN WITH RED WINE BUTTER SAUCE

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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

Details

Preparation time 15mins
Cooking time 60mins
Adapted from winespectator.com

Preparation

Step 1

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.

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