Beef Tenderloin in Red Wine Sauce

Ready in 1h

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1/4 c Heavy cream
3 shallots; Chopped
1 2-lb beef tenderloin
1/3 c Red wine
2 tb Soy sauce
2 tb Dijon mustard
2 cloves garlic; Minced
2 tb olive oil
1 c Beef broth

Original recipe makes 1



Directions: Trim excess fat from the beef tenderloin. Pour the soy sauce over the beef and season with black pepper. Allow the beef to marinate for at least 30 minutes. Heat the olive oil until very hot in a large skillet. Add the beef to the skillet and brown well on all sides. Place the beef in an oven-proof skillet. Bake at 450 degrees for 40 minutes, turning once, for medium rare meat. Transfer meat to cutting board and keep warm. To make the sauce, pour off any fat from the skillet. Place over medium heat on the stove. Add the garlic and shallots. saute until golden. Add the red wine, mustard, beef broth, and heavy cream. Allow to simmer for about 8 minutes to thicken and reduce. Slice the meat and serve with sauce.

Verified by stevemur
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Calories Per Serving: 2789 Get detailed nutrition information, including line-by-line nutrition insights?  Try BigOven Pro for Free for 14 days!

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