Perfect Beef Tenderloin
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.
Ingredients
  • 4lb Beef Tenderloin Roast
  • Vegetable Oil
  • Salt
  • 1C Low-sodium Chicken Broth
Instructions
  1. Tie roast with butcher's string every 1 1/2 inches.
  2. Set heavy roasting pan over two burner on medium heat for 5 minutes to heat pan.
  3. Dissolve cornstarch in water - set aside
  4. Rub roast with oil
  5. Sprinkle pepper and generous amount of salt.
  6. Sear until well browned about 2 1/4 minutes per side for a total of ten minutes
  7. Mix broth, wine, mustard and thyme in bowl
  8. Remove roast from pan, pour off fat (reserve it for Yorkshire Pudding if you like.)
  9. Return pan to stove, adding wine mixture.
  10. Stir to scrape off any browned bits.
  11. Pour into a small saucepan and set aside for sauce.
  12. Put wire rack in pan and set beef on it.
  13. Roast at 425 degrees until meat thermometer registers 130 degrees or medium rare - 40 - 45 minutes.
  14. Remove roast from oven and let rest for 15 minutes.
  15. Bring saucepan with wine mixture to a simmer, stir in dissolved cornstarch and cook until lightly thickened.
  16. Cut roast into 1/4 inch slices and serve immediately with sauce.