Beef Tenderloin Roast with Red Wine Sauce
Serves 6 to 8
I have mentioned it in other recipes, but beef tenderloin, though expensive, is a wonderful cut of beef because there is very little waste. No matter how it is prepared, it makes a quick, easy, elegant and, without a heavy sauce, a healthy main dish. This recipe is no exception. You can use any herbs or spices you prefer, or just keep it simple with salt and pepper. The only concern when making beef tenderloin is that it should never be overcooked since there is very little fat and, therefore, the meat can become dry and tasteless. In my opinion, it is best at rare to medium-rare, but can be cooked to medium.
Ingredients
- 2 pounds center-cut beef tenderloin roast
- 2 teaspoons Dijon mustard
- 1 medium clove garlic, peeled and minced
- 1 teaspoon dried thyme leaves
- Salt and pepper to taste
- 1 tablespoon olive oil
- 1 cup dry red wine
- 1/2 cup water or beef broth
- 1 tablespoon butter
- 2 tablespoons chopped fresh parsley (optional garnish)
Preheat oven to 400° F. Remove any silver skin from the roast, which is a thin whitish membrane on the outside. Season with salt and pepper. Heat a medium ovenproof skillet over medium-high heat. Add the oil and swirl to coat the pan. Add the beef and sear until browned, about 3 minutes on all sides. Remove the roast from the pan.
Mix together the mustard, garlic and thyme. Rub the mixture all over the meat. Return it to the pan and place in the oven. Roast until it reaches an internal temperature of 125° to 130° for medium-rare, about 25 minutes. Place the roast on a cutting surface and tent loosely with foil. Let rest for 10 minutes.
Meanwhile, make the sauce. Place the skillet on a medium-high burner. (Be careful....that handle is very hot!) Add the wine and water. Bring to a boil and stir, scraping up all of the browned bits in the bottom of the pan. Cook until reduced by about half. Turn the heat to low and add the butter, stirring just until it is incorporated and the sauce is glossy. Remove from the heat and add the parsley. Slice the beef into desired portions, not more than 1/2-inch thick. Top each slice with a little of the sauce and serve immediately.
Notes: If desired, the butter in the sauce can be omitted and just use the juices from the water and wine reduction. This roast, without the sauce, is an excellent choice for a buffet because it is equally good at room temperature and can be sliced as thin as you like. As part of a buffet, it will serve more people. It is also delicious served with soft rolls and appropriate condiments to make small sandwiches.
No matter where I take my guests, it seems they like my kitchen best.
Pennsylvania Dutch Saying
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