The tenderloin is the least-used muscle of the cow and is meltingly tender (though expensive). The center cut used here, also called chateaubriand, is the most tender part of the tenderloin. The merlot sauce is the perfect complement to the beef.
1/3 cup finely chopped fresh sage
1 tablespoon cracked black pepper
3 tablespoons minced garlic
2 teaspoons kosher salt
1 (2 1/2-pound) center-cut beef tenderloin
1/3 cup finely chopped shallots
1 1/2 cups Merlot or other dry red wine
1 1/2 cups low-salt beef broth
1 teaspoon butter
3 tablespoons chopped fresh parsley
1/4 teaspoon kosher salt
How to Make It
Preheat oven to 350°.
To prepare tenderloin, heat a large nonstick skillet coated with cooking spray over medium-high heat. Combine sage, pepper, garlic, and salt; rub over tenderloin. Add tenderloin to pan; cook 6 minutes, lightly browning on all sides.
Insert a meat thermometer into thickest portion of tenderloin. Cover handle of pan with foil. Bake at 350° for 25 minutes or until thermometer registers 140° (medium-rare) or desired degree of doneness. Place tenderloin on a cutting board; cover loosely with foil. Let stand 15 minutes. (Temperature of tenderloin will increase 5° upon standing.)
To prepare sauce, heat pan coated with cooking spray over medium-high heat. Add shallots; sauté 3 minutes or until tender. Stir in wine. Bring to a boil; cook until reduced to 3/4 cup (about 4 minutes). Stir in broth; cook until reduced to 1 1/4 cups (about 6 minutes). Add butter, stirring until melted. Stir in parsley and 1/4 teaspoon salt. Serve with tenderloin.
I served this for Christmas dinner... it was SO easy and I received rave reviews and multiple requests for the recipe!
Seasoning the roast ahead of time was a great suggestion, because the flavors really soaked into the meat. The sauce (really more of an "au jus") was the perfect complement to the meat... so much lighter and more flavorful than gravy.
I cannot wait for tenderloin to go on sale so that I can make it again... this will be my go-to recipe for those dinners that call for something special!
Made the sauce earlier in the day and re-warmed, adding butter & parsley just before serving (we didn't notice the color or flavor of the parsley, so would skip that). Also prepped & seasoned the roast in the afternoon and took it from the fridge about an hour prior to cooking. The merlot sauce paired well with the earthy sage/rich beef. Served with CL's arugula & pear salad, steamed cauliflower/brussels sprouts and CL's risotto with porcini.
Excellent! My grocery store had a special on tenderloin following the holidays. I thought the rub was too salty, so I would cut to 1 tsp. I took the roast out of the oven at 120 degrees, and it continued to rise to 140. I agree with others to start the sauce soon b/c it does take a while to reduce. Served with mashed potatoes and brussels sprouts!
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