ROASTED BEEF TENDERLOIN WITH PORT SAUCE

By jarren

ROASTING BEEF TENDERLOIN

Beef tenderloin is cooked by thickness, not by weight. Measure the thick part vertically and calculate 15 minutes to inch for rare, 20 minutes to the inch for medium rare, 25 minutes for medium.

Ingredients

• 1 3-lb beef tenderloin
• Salt and freshly ground pepper to taste
• 1 tbsp chopped fresh rosemary or 1 tsp dried
• 1 tbsp Dijon mustard
• 1 tbsp soy sauce
• 1 tbsp olive oil
• 1 cup Part or Madeira
• 1 cup beef or veal stock or 2 tbsp balsamic vinegar
• 2 tbsp butter

Details

Servings 6

Preparation

Step 1

Preheat oven to 450 F.

Season beef with salt and pepper.

Combine rosemary,mustard,soy sauce and olive oil. Brush over meat and place on rack in roasting pan.

Roast meat for 30 to 45 minutes or until desired degree of doneness. Remove from pan and keep warm. Discard any fat from pan.

Add stock and vinegar to pan. Bring to boil and cook until reduced by half. Reduce heat to low and whisk in butter.

Slice roast into slices 1/4 inch thick and serve with drizzle of sauce.