Roast Tenderloin with Port Wine Sauce

By Sweet_D

Ingredients

• Beef:
• 1 beef tenderloin (about 4 lbs), trimmed and tied for roasting
• 1 tbsp olive oil
• 1 tsp salt
• 1/2 tsp black pepper
• 2 cloves garlic, peeled and chopped
• Sauce:
• 2 tbsp butter
• 1 lg shallot, chopped (about 1/3 cup)
• 2 cloves garlic, chopped
• 1 lg sprig fresh thyme
• 6 black peppercorns
• 1 cup port wine
• 1 can (14.5 oz) beef broth
• 1/4 cup flour

Preparation

Step 1

Heat oven to 450 degrees.

Beef: Rub tenderloin with oil, salt, pepper and garlic. Place on rack in roasting pan. Roast for 40+ minutes or until internal temperature is 140 degrees for medium rare.

For the McMillan's, cook one of the roasts longer, or slice in half and cook one half medium to medium well.

Let sit for 10-20 minutes before slicing.

Sauce: While meat is roasting, heat butter over medium heat. Add shallot and garlic, cooking over medium-low heat for about 5 minutes. Add thyme, peppercorns, port and all but 4 tbsp broth. Bring to a boil. Lower heat; simmer 15 minutes.

In a bowl, stir together rest of broth and flour. Strain broth, discarding solids. Pour back into pan, stir in broth-flour mixture. Bring to a simmer; cook, whisking occasionally, 2 minutes or until slightly thickened.