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!
Roasted Beef Tenderloin with Merlot Shallot 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.
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- Calories: 216
- Calories from fat: 34%
- Fat: 8.2g
- Saturated fat: 3.1g
- Monounsaturated fat: 3.1g
- Polyunsaturated fat: 0.4g
- Protein: 25.3g
- Carbohydrate: 3.1g
- Fiber: 0.3g
- Cholesterol: 72mg
- Iron: 3.6mg
- Sodium: 495mg
- Calcium: 28mg
- 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
- 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
- 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.
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