with Cracked Pepper & Red Wine Sauce
Buy your beef tenderloin - 6 - 7 lbs at a warehouse club. You can cut 2 - 3 steaks from the thick end and 12 - 16 oz off the thin end for stir fry or other make ahead meals. This leaves a well proportioned roast that cooks evenly. Trim off excess fat, clip the silver skin with scissors to keep meat from bowing. Tie with butchers string.
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with Cracked Pepper & Red Wine Sauce
Buy your beef tenderloin - 6 - 7 lbs at a warehouse club. You can cut 2 - 3 steaks from the thick end and 12 - 16 oz off the thin end for stir fry or other make ahead meals. This leaves a well proportioned roast that cooks evenly. Trim off excess fat, clip the silver skin with scissors to keep meat from bowing. Tie with butchers string.
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Ingredients
- 4 lb Beef Tenderloin Roast
- Vegetable Oil
- Salt
- 1 C Low-sodium Chicken Broth
Servings:
Instructions
- Tie roast with butcher's string every 1 1/2 inches.
- Set heavy roasting pan over two burner on medium heat for 5 minutes to heat pan.
- Dissolve cornstarch in water - set aside
- Rub roast with oil
- Sprinkle pepper and generous amount of salt.
- Sear until well browned about 2 1/4 minutes per side for a total of ten minutes
- Mix broth, wine, mustard and thyme in bowl
- Remove roast from pan, pour off fat (reserve it for Yorkshire Pudding if you like.)
- Return pan to stove, adding wine mixture.
- Stir to scrape off any browned bits.
- Pour into a small saucepan and set aside for sauce.
- Put wire rack in pan and set beef on it.
- Roast at 425 degrees until meat thermometer registers 130 degrees or medium rare - 40 - 45 minutes.
- Remove roast from oven and let rest for 15 minutes.
- Bring saucepan with wine mixture to a simmer, stir in dissolved cornstarch and cook until lightly thickened.
- Cut roast into 1/4 inch slices and serve immediately with sauce.
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