Roasted Beef Tenderloin With Merlot Shallot Sauce

(from saymyname’s recipe box)

Source: Cooking Light

Serves 10 people

Categories: Beef, Cooking Light, Main Dish

Ingredients

  • Tenderloin:
  • 1/3 cup finely chopped fresh sage
  • 3 tablespoons minced garlic
  • 1 tablespoon cracked black pepper
  • 2 teaspoons kosher salt
  • 1 (2 1/2 lb) center-cut beef tenderloin
  • Sauce:
  • 1/3 cup finely chopped shallot
  • 1 1/2 cups merlot
  • 1 1/2 cups low sodium beef broth
  • 1 teaspoon butter
  • 3 tablespoons chopped fresh parsley
  • 1/4 teaspoon kosher salt

Directions

  1. Preheat oven to 350°; heat a big nonstick skillet coated with cooking spray over med-high heat.

  2. Combine sage, garlic, pepper, and 2 teaspoons salt; rub over tenderloin.

  3. Add tenderloin to pan; cook 6 minutes, lightly browning on all sides.

  4. Insert a meat thermometer into thickest portion or tenderloin.

  5. Cover handle of pan with foil; bake at 350° for 25 minutes, until thermometer registers 140° (med-rare) or desired degree of doneness.

  6. Place tenderloin on a cutting board, cover loosely with foil; let stand 15 minutes.

  7. Make the sauce: heat a pan coated with cooking spray over med-high heat; add in shallots; saute 3 minutes or until tender.

  8. Stir in wine; bring to a boil; cook until reduced to ¾ cup (about 4 minutes).

  9. Stir in broth; cook 6 minutes or until reduced to 1 ¼ cup.

  10. Add in butter, stirring until melted; stir in parsley and ¼ teaspoon salt.

  11. Serve sauce with tenderloin.

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