This is by far the best way to make beef tenderloin. After trying many other recipes.
Preheat oven to 250 degrees F. Season tenderloin generously with salt and pepper and fold the tail piece under itself to create a roast of uniform thickness. Tie beef with twine all the way around, and tuck sprigs of thyme under the twine all over roast. Place beef on a roasting pan and roast until the thickest part measures 130 degrees on an instant-read thermometer (for medium-rare), about 1 3/4 - 2 hours.
Transfer to a carving board, tent loosely with foil and let rest for 30 minutes. Slice and serve, drizzled with the Red Wine Jus.
Makes 6-8 servings.
Red Wine Jus
*2 tablespoons unsalted butter
* 4 medium shallots, thinly sliced
* 2 cups full-bodied red wine
* 2 tablespoons red wine vinegar
* 1 teaspoon fresh thyme leaves
* 4 cups beef and veal stock or 2 cups reduced-sodium beef broth and 2 cups reduced-sodium chicken broth
Melt butter in a large saute pan over medium heat. Add shallots and cook, stirring occasionally, until translucent, about 5 minutes. Turn heat to high and add wine and vinegar and boil vigorously until reduced to 1/4 cup, about 10 minutes. Add thyme and stock or broth and cook until reduced to 1 cup, about 20 minutes. Strain and keep warm until ready to serve. (Jus can be made ahead and covered and refrigerated. Just heat before serving.)
Roasting a whole tenderloin in a low oven ensures that the tenderloin, from end to end, is all done to the same degree. So, if your family likes a tenderloin that?s medium or medium-rare, you aren?t stuck with end pieces that are well done with just a few medium-rare pieces in the middle.
A simple Red Wine Jus made from a full-bodied wine along with shallots, fresh thyme and beef broth adds the finishing touch to this perfectly roasted special occasion cut of meat.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 recipe (232g) | ||
Recipe Makes: 0 | ||
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Calories: 0 | ||
Calories from Fat: 0 (NaN%) | ||
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Amt Per Serving | % DV | |
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Total Fat 0g | 0 % | |
Saturated Fat 0g | 0 % | |
Monounsaturated Fat 0g | ||
Polyunsanturated Fat 0g | ||
Cholesterol 0mg | 0 % | |
Sodium 155mg | 5 % | |
Potassium 0mg | 0 % | |
Total Carbohydrate 0g | 0 % | |
Dietary Fiber 0g | 0 % | |
Sugars, other 0g | ||
Protein 0g | 0 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
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