Generic selectors
Exact matches only
Search in title
Search in content
Search in posts
Search in pages
Filter by Categories
Recipes
Generic selectors
Exact matches only
Search in title
Search in content
Search in posts
Search in pages
Filter by Categories
Recipes

RECIPES  |  MEAL PREP  |  WEIGHT LOSS  |  KETO

Tenderloin Roast

Tenderloin Roast

This recipe is with main ingredient
tenderloin-roast

37 Shares

37 Shares

Beef Tenderloin Roast with Red Wine Sauce

Course: Main Course
Cuisine: American
Prep Time: 10 minutes
Cook Time: 40 minutes
Total Time: 50 minutes
Author: Bobby Parrish
Print

Ingredients

For the beef:

  • 3 pound beef tenderloin
  • 1/4 cup each of fresh rosemary & thyme finely chopped
  • 5 cloves of garlic smashed into a paste
  • Kosher salt
  • Freshly cracked pepper
  • Avocado or grapeseed oil

For the red wine sauce:

  • 1 tablespoon shallots finely minced
  • 1/4 teaspoon fresh thyme finely chopped
  • 1/2 cup red wine
  • 1.5 low sodium beef stock
  • Unsalted butter
  • 1 tablespoon all-purpose flour

Instructions

  1. Pre-heat oven to 375 F. Use butchers twine to secure the tenderloin tightly, Rub some veggie oil all over and follow that with the garlic paste(watch the video below @ 1:20 mark). Season the tenderloin all over with a GENEROUS amount of salt and some pepper and follow that with the rosemary and thyme. Let the meat come up to room temperature for 1 hour, insert a probe thermometer in the deepest part of the meat, then roast on a sheet pan in the oven until the internal temperature hit 125 F for medium rare, about 35 minutes.
  2. While the meat is cooking, make the red wine sauce by melting 1 tablespoon of unsalted butter in a medium size sauce pan. Add the shallots, thyme, and a small pinch of salt and pepper. Cook for 5 minutes then add the wine. Cook until the wine has reduced by half then add the beef stock. Cook until that has reduced by half and add a tiny pinch of salt. Mash 1 tablespoon of unsalted butter with the flour and add it to the sauce. Whisk for 5 minutes until the sauce thickens to desired consistency, if needed, you can add a little more butter mashed with flour. Strain the sauce so its smooth and reserve for later.
  3. When the meat is done, pre-heat a large cast iron pan over medium-high heat with 1 tablespoon of veggie oil. Sear the roast for 2 minutes on all sides until nice and crusty. Rest the meat for 15 minutes then slice and serve with the sauce.

This recipe is:

Leave a Comment

Your email address will not be published. Required fields are marked *

Scroll to Top
Share via
37 Shares
37 Shares