Beef Tenderloin in a Dutch Oven
This beef tenderloin with a rich cherry vino sauce is a true show-stopper. Perfect for a special occasion!
Nothing says holiday dinner like a show-stopping roast, and I love this combination of sear-roasted beef tenderloin with a deeply flavored carmine wine sauce. Not but is it elegant, but it's also uncomplicated to make. The sauce can exist made mostly in accelerate so there'south very little fussing at the concluding minute – and beef tenderloin, believe it or not, is one of the easiest things in the world to cook.
If you're thinking, "Beefiness tenderloin is such an expensive cut. What if I overcook information technology? How will I know when information technology's washed?" I promise you: you don't demand to be an experienced cook to brand a perfect beef tenderloin. All you demand is a meat thermometer. The one I apply has a leave-in probe and remote monitor (like this one), so I know when the roast is washed without ever even opening my oven. In that location'south no poking, cut, peeking, or guesswork involved.
What you lot'll need to Make beef tenderloin with Blood-red Wine Sauce
The recipe calls for a beef tenderloin roast, which is the about tender (and nearly expensive) cut of beefiness available. "Beef tenderloin" refers to the large cut of beefiness before information technology is sliced into steaks. One time cutting, those steaks are referred to every bit filet mignon. Package labeling can vary depending upon where you shop — for example, you will sometimes find it labeled Chateaubriand or filet mignon roast — so if yous're uncertain about what you're buying, just ask the butcher.
You lot may notice that my tenderloin has some kitchen twine tied effectually one end of it; that is the style I purchased it. Butchers oft tie tenderloin up near the tapered end so that it is the aforementioned thickness all the manner effectually. If yours comes that way, leave the string on until after information technology's cooked. If it doesn't, no worries – no need to exercise whatsoever tying.
When selecting a vino for the sauce, you can use whatever red – Merlot, Pinot Noir, Cabernet Sauvignon, Syrah, Red Zinfandel, etc. – that you have in the house. Don't use annihilation too pricey; when using wine for cooking, always select a bottle that'due south inexpensive but still good enough to drink.
How to make Beef Tenderloin with Reddish Wine Sauce
Step 1: Brand the Sauce
Melt 5 tablespoons of the butter in a medium bucket and add the shallots.
Cook over medium-low heat until soft and translucent, 7 to viii minutes.
Add together the wine, beefiness broth, thyme sprigs, salt, pepper and sugar, and bring to a boil.
Cook over medium rut for about 30 minutes, or until the liquid is reduced past about half.
While the liquid is reducing, identify the remaining iii tablespoons of butter in a pocket-sized bowl. Soften in the microwave (if necessary), then add together the flour. Using a spoon, mix together into a paste. This is chosen a buerre manié, and it's used to thicken sauces.
One time the wine mixture is reduced, reduce the rut to low and remove the thyme sprigs. Whisk the flour-butter mixture, a teaspoonful at a time, into the simmering liquid, and simmer for a few minutes, until the sauce is thickened.
The sauce can be made upwards to this point and refrigerated several days ahead of time.
Step two: Roast the Beef Tenderloin
The all-time style to melt beef tenderloin is a ii-stride process: sear, then roast. The tenderloin gets a squeamish crusty brown exterior, which adds succulent flavour and texture to an otherwise lean cut.
Brainstorm past seasoning the beef with kosher common salt and pepper.
Estrus the oil in an oven-proof skillet over medium-high heat until about smoking. Cook, turning with tongs, until well browned on all just one side, about 10 minutes full.
Plough the tenderloin so that the united nations-seared side is down and transfer the skillet directly to a 400°F oven. Roast until an instant-read thermometer inserted into the heart of the meat registers 120ºF for medium-rare, fifteen to 20 minutes, or until washed to your liking.
Step 3: Cleave the Tenderloin
Transfer the roast to a carving board (preferably with a well for collecting juices) and let it residue, covered loosely with aluminum foil, for x to fifteen minutes. This allows the juices to redistribute from the outside of the roast throughout the whole roast, making the tenderloin juicy. If you slice it as well soon, the juices will pour out of it.
Meanwhile, pour off the fat from the roasting pan. Set the pan on the stovetop and add together the beef broth. Bring the goop to a boil, using a wooden spoon to scrape the fond (brown $.25) from the bottom of the pan.
Add the flavorful broth to the red wine sauce, and bring the sauce to a simmer.
Carve the roast into one/iii-inch-thick slices.
Serve the beef, passing the red wine sauce at the table.
More holiday beefiness recipes
- Onion-Braised Beef Brisket
- Beefiness Stew with Carrots and Potatoes
- Moroccan-Style Brisket with Stale Fruit and Capers
- Red Wine Braised Short Ribs
- Steak Au Poivre
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Roast Beef Tenderloin with Wine Sauce
This beef tenderloin with a rich red wine sauce is a true show-stopper. Perfect for a special occasion!
Ingredients
For the Sauce
- 8 tablespoons unsalted butter, divided
- ¾ cup finely chopped shallots, from 2-3 large shallots
- 1¼ cups reddish wine
- 3 cups beef broth
- 6 fresh thyme sprigs
- ¼ teaspoon kosher salt
- ⅛ teaspoon ground black pepper
- 1 teaspoon sugar
- two tablespoons all-purpose flour
For the Beefiness
- 1 (two - 3 lb) centre-cut beef tenderloin roast
- Kosher common salt (½ teaspoon per pound of beef)
- Freshly ground black pepper (¼ teaspoon per pound of beefiness)
- ii tablespoons vegetable oil
- ¼ cup beef goop
Instructions
For the Sauce
- Melt 5 tablespoons of the butter in a medium bucket. Add together the shallots and melt over medium-depression heat, stirring occasionally, until soft and translucent, 7 to eight minutes. Add the wine, beef broth, thyme sprigs, salt, pepper and saccharide, and bring to a boil. Cook over medium heat for almost thirty minutes, or until the liquid is reduced past about half.
- While the liquid is reducing, identify the remaining iii tablespoons of butter in a pocket-sized basin and soften in the microwave, if necessary (it should be soft but not melted). Add together the flour and, using a small spoon, mix into a smooth paste.
- In one case the wine mixture is reduced, reduce the heat to low and remove the thyme sprigs. Whisk the flour-butter paste, a teaspoonful at a time, into the simmering liquid, and simmer for a few minutes, until the sauce is thickened. Set aside. (The sauce tin be made up to this point and refrigerated upward to 3 days ahead of time.)
For the Tenderloin
- Allow the beefiness stand up at room temperature for 1 hour before roasting. Set an oven rack in the heart position and preheat the oven to 400°F.
- Season the beef all over with kosher salt and pepper. Oestrus the oil in an oven-proof skillet over medium-high oestrus until most smoking. Melt, turning with tongs, until well browned on all but one side, about 10 minutes full. Turn the tenderloin so that the un-seared side is downwardly, and transfer the skillet direct to the preheated oven. (If your pan isn't oven-proof, transfer the beefiness to a lightly oiled roasting pan.) Roast until a thermometer inserted into the middle of the meat registers 120°F-125° for medium rare, about xv minutes, or until done to your liking (115°F-120°F for rare, 130°F-135°F for medium). Go along in mind that these temperatures account for the fact that the temperature volition continue to rise almost 5 degrees while the meat rests.
- Transfer the meat to a etching board (preferably with a well for collecting juices) and let information technology rest, covered loosely with aluminum foil, for ten to 15 minutes. Place a dishtowel or oven mitt over the handle of the roasting pan to remind yourself that it'due south hot.
- Meanwhile, carefully discard the fat from the roasting pan (remember that the handle is hot!). Set the pan on the stovetop and add together the ¼ loving cup of beef broth. Bring the goop to a boil, using a wooden spoon to scrape the addicted, or brown bits, from the bottom of the pan. Add the flavorful broth to the red wine sauce, and so bring the sauce to a simmer.
- Carve the tenderloin into ⅓-inch-thick slices. Serve the beef, passing the red vino sauce at the tabular array.
Pair with
Nutrition Data
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- Per serving (6 servings)
- Calories: 1,001
- Fat: 61 g
- Saturated fat: 26 g
- Carbohydrates: 9 thousand
- Saccharide: 3 g
- Fiber: ane g
- Protein: 49 g
- Sodium: 1093 mg
- Cholesterol: 233 mg
This website is written and produced for informational purposes just. I am not a certified nutritionist and the nutritional information on this site has not been evaluated or approved past a nutritionist or the Food and Drug Administration. Nutritional information is offered every bit a courtesy and should non be construed as a guarantee. The information is calculated through an online nutritional calculator, Edamam.com. Although I practise my all-time to provide accurate nutritional data, these figures should exist considered estimates only. Varying factors such as production types or brands purchased, natural fluctuations in fresh produce, and the way ingredients are processed modify the effective nutritional data in any given recipe. Furthermore, different online calculators provide unlike results depending on their own nutrition fact sources and algorithms. To obtain the nearly accurate nutritional data in a given recipe, you should calculate the nutritional information with the actual ingredients used in your recipe, using your preferred diet computer.
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