Facebook LinkedIn Email Pinterest Twitter Instagram YouTube Icon Navigation Search Icon Main Search Icon Video Play Icon Plus Icon Minus Icon Check Icon Print Icon Note Icon Heart Icon Filled Heart Icon Single Arrow Icon Double Arrow Icon BLT Icon TV Icon Close Icon Sorted BLT/Search Icon
Recipe

ROAST TENDERLOIN WITH RED WINE SHALLOT SAUCE

Serves: 8

Serves: 8
Preparation time: 15 minutes
Cooking time: 40 minutes
Total time: 55 minutes

Ingredients

  • For the sauce:
    2 tablespoons olive oil
    2 cups sliced shallots
    1 tablespoon minced garlic
    1 tablespoon all-purpose flour
    1 teaspoon minced fresh thyme
    1 teaspoon minced fresh rosemary
    1 bay leaf
    4 cups beef broth
    2 cups dry red wine
    1/4 cup brandy

    For tenderloin:
    2 2-pounds beef tenderloin pieces, trimmed
    2 tablespoons olive oil
    1 tablespoon fresh thyme, chopped
    4 cloves minced garlic
    2 teaspoons salt
    1 teaspoon ground black pepper

Preparation

  • Sauce:
    Heat oil in a large saucepan over medium heat. Add shallots and garlic; sauté until golden, about 15 minutes. Add flour and herbs, and stir one minute. Pour in broth, wine and brandy. Mix well and boil the sauce until it is reduced to 2 cups, about 20 minutes. (Can be made 2 days ahead. Refrigerate.)
    Tenderloins:
    Preheat oven to 450 degrees. In a mixing bowl, combine oil, thyme, garlic, salt and pepper. Spread mixture evenly over all sides of tenderloins.
    Place beef in a large roasting pan. Brown evenly on top of stove. Roast until meat thermometer inserted into center of beef registers 125 degrees F. for rare, about 25 minutes. Remove roasts from oven and cover with foil, let stand for 10 to 15 minutes.
    Slice beef on a cutting board. Arrange on serving platter. Pour juices from roasts into sauce. Heat sauce and serve with beef.
Print Recipe
on The World Cuisine
 
 

Cacio e Pepe Pasta

Cheese soufflé

Paella Valenciana

Caramel custard

Thai chicken lemon grass coconut soup -tom kai

Cacio e Pepe Pasta

Chicken Fingers

Sriracha sauce

Sweet and Sour Pork

 
Roast tenderloin with red wine shallot sauce

Add Comment

* Required information
1000
Enter the word hand backwards.

Comments (0)

No comments yet. Be the first!

Related recipes - [Refresh page for more recipes]

Fall food carousel

Winter   | Spring   | Summer