Arrange the roast on a platter and garnish with fresh rosemary and thyme sprigs, presenting the sauce in a gravy boat to the side. Serve with mashed potatoes and sautéed haricots verts for a classic supper.
1 tablespoon chopped fresh thyme, divided
1 1/4 teaspoons salt
1/2 teaspoon freshly ground black pepper
1/4 teaspoon ground allspice
1 3/4 pounds beef tenderloin, trimmed
1/3 cup brandy
1/4 cup minced shallots
1 1/2 cups fat-free, less-sodium beef broth
How to Make It
Combine 2 teaspoons thyme, salt, pepper, and allspice in a small bowl. Rub mixture evenly over all sides of beef. Wrap tightly in plastic wrap, and refrigerate 24 hours.
Preheat oven to 400°.
Heat a large nonstick skillet over medium-high heat. Coat pan with cooking spray. Add beef to pan; cook for 5 minutes, turning to brown on all sides. Transfer beef to a roasting rack coated with cooking spray; place rack in roasting pan. Bake at 400° for 26 minutes or until a thermometer registers 135° or desired degree of doneness. Remove from oven, and let stand for 10 minutes before slicing. Pour brandy into roasting pan, scraping pan to loosen browned bits; set aside.
Heat skillet over medium heat. Coat skillet with cooking spray. Add shallots to skillet; cook 4 minutes or until tender, stirring occasionally. Add brandy mixture, broth, and remaining 1 teaspoon thyme to skillet, scraping pan to loosen browned bits; simmer until reduced to 1 cup (about 4 minutes). Serve with beef.
Wine note: A classic roast beef tenderloin is the quintessential match for cabernet sauvignon. Cabernet has majestic structure and deep, rich flavor, mirroring everything tenderloin has to offer. Try one of Napa Valley's most sumptuous, soft, and rich cabernets: Shafer One Point Five Stag's Leap District Cabernet Sauvignon 2004 ($65). --Karen MacNeil
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I've made this a couple of times now. Expensive but worth it for a special occasion. My market (New Seasons) does not typically carry beef tenderloins in 1 3/4 pound roasts. Tonight I used 2 beef "club steaks" that were 3/4 pound ea. Cooking time thus reduced to 15 minutes after searing and before resting. Great flavors. I like to use left overs for french dips later in the week. So good.
This was one of the easiest and most delicious recipes for beef tenderloin I have ever prepared! My hubby was proud of me and our company REALLY appreciated it! (It cost me 1 month's allowance to purchase the meat!)
It did however, take much longer than 26 minutes to achieve Medium Rare.
I made this with a "mock tenderloin" for an everyday meal. It was fabulous! Had to cook much longer because my husband does not like pink meat and maybe because it is a different cut? Oh, the meat was fabulous, didn't like the au jus.
It's pretty hard to mess up a good beef tenderloin, so I will give this recipe three stars based on that alone. However, the sauce is nothing special - tastes pretty much like onions in beef broth. We ended up just eating the meat on its own. I probably wouldn't make this again.
I made this for my kids and they ate the entire piece of meat - they just could not get enough. Even my picky teenage daughter loved this one. I am making the dish again for my in-laws 50th anniversary using a boneless rib roast. Will be serving with a gratin of leeks and oyster mushrooms.
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