BEEF TENDERLOIN ROAST WITH RED WINE SAUCE

SERVES 4 to 6

I have mentioned it in other recipes, but beef tenderloin, though expensive, is a wonderful cut of beef because there is absolutely no waste. No matter how it is prepared, it makes a quick, easy and elegant entree. This recipe is no exception. You could use any herbs or spices you prefer, or just keep it simple with salt and pepper. The only caveat to making beef tenderloin is that it must not be overcooked since there is very little fat and, therefore, the meat would be dry and tasteless. In my opinion, this is best at rare to medium-rare, but could also be cooked to medium. If you prefer your meat medium-well or well-done, it would be best to use a different type of beef roast.

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

2 tablespoons olive oil

1 cup dry red wine

1/2 cup water

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. Rub all over with the mustard, then the garlic, thyme, 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. Place in the oven and roast until it reaches an internal temperature of 125° 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: This roast, without the sauce, is an excellent choice for a buffet because it is equally good at room temperature and may be sliced as thin as you like. As part of a buffet, it would serve more people. Additionally, the butter may be omitted from the sauce and the juices would still be very good.

Use your browser's BACK button to return to previous page
or go to the RECIPE INDEX.