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Roast Beef Tenderloin with Sauce


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  • SAUCE:
  • 4 pounds beef tenderloin premium oven roast
  • 3 tablespoons black peppercorns, coarsely chopped
  • 1 teaspoon salt
  • 3 tablespoons olive oil
  • 4 tablespoons butter
  • 2 cups sliced shallots
  • 1 teaspoon sugar
  • 3 cloves garlic, minced
  • 1 tablespoon minced fresh thyme
  • 3 1/4 cups beef stock
  • 1/2 cup dry red wine
  • 1/4 cup brandy
  • 1 bay leaf
  • 2 tablespoons cornstarch



Step 1

Sprinkle tenderloin with peppercorns and salt, pressing to adhere. In roasting pan, heat oil over medium-high heat; sear tenderloin allover.

Roast in 375 oven for about 55 minutes or until meat thermometer reaches desired doneness. Transfer to cutting board. Tent with foil; let stand for 15 minutes before carving.

SAUCE: Meanwhile, in saucepan, heat 2 T of the butter over medium heat; cook shallots, stirring occasionally for about 10 minutes for until softened. Stir in sugar; cook for about 10 minutes or until shallots are golden and caramelized. Stir in garlic and thyme; cook for 5 minutes.

Add beef stock, wine, brandy and bay leaf; bring to boil. Reduce heat; simmer for about 30 minutes or until sauce is reduced to about 2 cups. Whisk cornstarch with 1 T water; whisk into sauce and boil until thickened and smooth. Discard bay leaf. Add roasting pan juices to sauce. Bring to boil; whisk in remaining butter. Serve with roast.


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