This roast beef tenderloin looks glamorous and tastes amazing, yet it's practically foolproof. The meat gets its deeply browned exterior in the oven at a single temperature; no pre-searing or…
Category: Main Dish
Cuisine: not set
2 Tbs. extra-virgin olive oil
2 Tbs. finely chopped fresh thyme
1 Tbs. ground fennel seed
1/2 tsp. caraway seeds coarsely ground
Freshly cracked black pepper
2 2-1/2-lb. beef butt tenderloins trimmed
2 Tbs. unsalted butter
1 Tbs. olive oil or canola oil
4 oz. cremini mushrooms, thinly sliced (1-3/4 cup)
1/4 cup thinly sliced shallot (1 medium)
1/4 tsp. granulated sugar
3 large sprigs fresh thyme
1 tsp. cracked black peppercorns
1 750-ml bottle dry hearty red wine,such as Shiraz or Zinfandel
2 cups lower-salt beef broth
1 Tbs. all-purpose flour
Freshly ground black pepper
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