HERB & SPICE ROASTED BEEF TENDERLOIN WITH RED WINE-SHALLOT SAUCE

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Serve with Scalloped Potatoes with Goat Cheese & Herbes de Provence and a saute of green beans, zucchini and red bell pepper.

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Ingredients

  • Sauce:
  • 2 tbsp extra virgin olive oil
  • 2 1/2 cups sliced shallots (about 12 oz)
  • 1 tbsp minced garlic
  • 1 tsp sugar
  • 1 tbsp flour
  • 1 tbsp mined fresh thyme
  • 2 tsp minced fresh rosemary
  • 1 bay leaf
  • 1 tsp grated orange peel
  • Pinch of ground nutmeg
  • Pinch of ground cloves
  • 3 1/4 cups of beef broth
  • 1 1/2 cups dry red wine
  • 1/4 cup brandy
  • derloin:
  • 2 tbsp fresh rosemary leaves
  • 2 tbsp fresh thyme leaves
  • 2 garlic cloves, peeled
  • 2 bay leaves
  • 1 large shallot, peeled and quartered
  • 1 tbsp grated orange peel
  • 1 tbsp coarse salt
  • 1 tsp ground black pepper
  • 1/2 tsp ground nutmeg
  • 1/4 tsp ground cloves
  • 2 tbsp extra virgin olive oil
  • 2 , 2 lb (large end) beef tenderloin pieces, trimmed
  • 1/4 cup unsalted butter, room temperature

Preparation

Step 1

Sauce:

Heat oil in large saucepan over medium-low heat. Add shallots and garlic; saute until tender, about 10 minutes. Stir in sugar; saute 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).

Tenderloin:

Grind first 10 ingredients in food 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 400F. Place beef on rack in large roasting pan. Roast until meat thermometer inserted into center of beef registers 125F 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 to a boil. Remove from heat; whisk in butter. Season with salt and pepper. Slice beef. Serve with sauce.

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