ArrowDownFill 1arrow-small-lineFill 1Cooking Light - EasyCooking Light - FastCooking Light - So GoodCooking Light - How-ToCooking Light - Staff FaveCooking Light Badge - Wow!GroupClose IconEmailEmpty Star IconLike Cooking Light on FacebookFull Star IconShapePage 1 Copy 3Page 1 Copy 2Grid IconHalf Star IconFollow Cooking Light on InstagramList IconMenu IconPrintSearch IconSpeech BubbleFollow Cooking Light on SnapchatFollow Cooking Light on TwitterWatch Cooking Light on YouTubeplay-iconWatch Cooking Light on Youtube

Roasted Beef Tenderloin with Merlot Shallot Sauce

Yield 10 servings (serving size: 3 ounces tenderloin and 2 tablespoons sauce)
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.

Ingredients

  • Tenderloin:
  • Cooking spray
  • 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
  • Sauce:
  • 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

Nutrition Information

  • calories 216
  • caloriesfromfat 34 %
  • fat 8.2 g
  • satfat 3.1 g
  • monofat 3.1 g
  • polyfat 0.4 g
  • protein 25.3 g
  • carbohydrate 3.1 g
  • fiber 0.3 g
  • cholesterol 72 mg
  • iron 3.6 mg
  • sodium 495 mg
  • calcium 28 mg

How to Make It

  1. Preheat oven to 350°.

  2. 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.

  3. 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.)

  4. 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.