BEEF TENDERLOIN ROAST

Beef Tenderloin Roast with Wine Sauce is an easy and impressive main dish perfect for the  holidays!

Salt

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Ground Black Pepper

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INGREDIENTS

Beef Tenderloin Roast

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Shallots

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Unsalted Butter

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Olive Oil

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Red Wine

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Flour

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Thyme Sprigs

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Beef Broth

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Remove silverskin, tie the tenderloin, pat dry it and season it.

1

Melt the butter and cook the shallots until soft and translucent.

2

Add the wine, beef broth, thyme sprigs, salt, pepper, and sugar, and bring to a boil.

3

Mix the butter and flour until a smooth paste is formed.

4

Once the wine mixture is reduced, remove it from the heat and strain it.

5

Return the sauce to the pan, whisk in the flour mixture and simmer until the sauce is thickened.

6

Heat a heavy pan or skillet, add the oil and sear the meat.

7

Transfer the skillet to the oven and roast for about 15 minutes.

8

Transfer the tenderloin roast to a cutting board and allow it to rest, then slice it.

9

Serve and enjoy!

Roast beef tenderloin is very lean which means it’s very easy to over cook it. Make sure you check the internal temperature to prevent overcooking which will result in dry and tough meat.

Tips from the chef